Tonight's simple side dish was somewhat experimental, resulting in a new favorite way to enjoy plantains. This makes a great healthy alternative to mashed potatoes as it has much less butter and no cream or milk added. The plantains used should be ripe with bright yellow skin mottled in black. The sweetness of the puree makes it a great side for rich or spicy meat dishes such as the Jerk Braised Short Ribs I served tonight. I like to roast a whole head of garlic in the oven while I'm cooking other foods, that way I can refrigerate and use as needed without additional prep.
3 or 4 large ripened plantains
4 cloves roasted garlic*
1/2 c. chicken broth
4 tbsp butter
1/2 tsp sea salt
1/2 tsp white pepper
Prep Time: 25 min
Cook Time: 0 min
Equipment Needed: Large pot, food processor or blender
*If you do not have roasted garlic on hand, take a whole head of garlic drizzled in olive oil and wrap it in aluminum foil. Roast at 400° for 20-30 minutes until cloves are soft.
Peel plantains and cut into quarters. Add to a pot of boiling water and cook until soft, approximately 20 minutes. Plantains will turn a golden yellow color when cooked.
Transfer plantains to blender and allow to cool for a couple minutes. There's no need to drain them, a little bit of the plantain water actually adds to the puree. Add garlic cloves, butter, sea salt, and white pepper.
Puree plantains, adding just enough of the chicken broth to make the puree smooth and creamy. Serve hot.