Mashed Plantains With Lime Juice And Rum |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Cuisine a Latina by Michelle Bernstein and Andrew Freidman Ingredients:
4 tbs (1/2 stick) unsalted butter |
1 medium spanish onion, minced |
4 very ripe (black-skinned) plantains, peeled and coarsely chopped |
finely grated zest and juice of 1 medium orange |
1 cup sour cream |
1/4 cup packed light brown sugar |
2 tbs spiced rum |
1 tsp vanilla extract |
kosher salt and pepper |
Directions:
1. Melt the butter in a medium heavy saucepan over low heat. Add the onion and cook until softened but not browned, about 10 minutes. Add the plantains, orange zest, and enough water to just cover the plantains. Raise the heat to medium and cook the plantains at a simmer until very soft to a knife tip, about 20 min.
2. Drain the plantains and transfer them to a mixing bowl. Add the sour cream, orange juice, lime juice, brown sugar, rum, and vanilla and mash with a potato masher or hand held mixer until well blended. Season to taste with salt and pepper. (The plantain mash can be kept warm in a double boiler set over simmering water for 1 to 2 hours.) Serve hot.
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