Mashed Plantains Veg HT ACC
West Indian 40mins
Vegetarian Vegetables Accompaniment Gluten Wheat free
Eggless Dominica Caribbean West Indies Nth American
tbsp Olive Oil
Green Capsicum (sweet pepper) chopped
Garlic Clove, finely minced
tbsp Red Wine Vinegar
Peel the plantains and cut crossways into 3 pieces. Place in a saucepan,
cover with water and bring to a boil then reduce heat and simmer for 30 minutes
Meanwhile, heat the olive oil in a frying pan add the onions, green pepper, and
garlic and sauté until soft and transparent. Season with salt and pepper to
taste then remove from heat and stir in the red wine vinegar. Cover and keep
Drain the cooked plantains over a large bowl reserving the cooking water, then
return the plantains to the rinsed out pan and mash with a fork, adding butter
to taste and add a little of the reserved cooking water to get a smooth but firm
consistency. Season with salt and pepper.
To serve - place the mashed plantain on a warmed serving platter and top with
the sautéed onion mixture. Serve immediately as a side dish to accompany meat
also be served as a meal in itself. Just top each portion with a poached egg.
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