Herb-Infused Mashed Plantains with Leeks and Nuts
Discover a delightful twist on traditional mashed potatoes with this flavorful dish featuring mashed plantains. Adapted from Bon Appétit magazine, this recipe highlights the unique taste and texture of semi-ripe plantains, which are larger and starchier than regular bananas. They are a staple in Caribbean cuisine, often enjoyed for their versatility. In this version, tender plantains are enriched with aromatic leeks sautéed in a mixture of butter and olive oil, infused with fresh thyme and parsley. The addition of sour cream lends creaminess while cumin provides a warm, earthy note. Finally, toasted pecans add a satisfying crunch, making this dish not only a palatable alternative to mashed potatoes but also a delightful and nutritious addition to any meal. Adjust the amount of butter and sour cream for a richer flavor, or keep it light for a healthy side dish.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
water
7 cups (N/A)
low sodium chicken broth
1 cup (N/A)
semi-ripe plantains
2 large (Ends trimmed and cut into thirds)
unsalted butter
0.5 tablespoon (For sautéing leeks)
extra virgin olive oil
1 tablespoon (For sautéing leeks)
leek
0.5 large (Finely chopped (white and pale green parts only))
fresh thyme
4 teaspoons (Minced)
fresh Italian parsley
2 teaspoons (Minced)
sour cream
1/4 cup (N/A)
ground cumin
1 tablespoon (N/A)
chopped pecans
1 tablespoon (For garnish)
optional butter
1 tablespoon (Cut into small cubes for garnish)
Instructions
1
In a large, heavy pot, bring 7 cups of water and 1 cup of low sodium chicken broth to a boil over high heat.
2
Once boiling, carefully add the cut plantains. Reduce the heat to medium, cover the pot, and let it simmer. Cook until the plantains are very tender and begin to turn yellow-orange, approximately 20 minutes.
3
After cooking, drain the plantains, reserving 1 cup of the cooking liquid. Allow the plantains to cool for about 10 minutes. Once cool enough to handle, peel off the skins using your hands or a small paring knife.
4
Transfer the peeled plantains to a large glass bowl. Gradually add 1/2 cup of the reserved cooking liquid and mash the plantains with a potato masher or fork until smooth. If the mixture is too thick, add more cooking liquid by the tablespoon until you achieve your desired consistency. Set aside.
5
In a medium nonstick skillet, melt the butter and olive oil over medium heat. Add the finely chopped leek and sauté until tender but not browned, about 6 minutes.
6
Stir in the minced thyme and parsley, and then add the leek mixture to the mashed plantains. Stir until well combined. (This step can be done up to 1 hour ahead; simply let it stand at room temperature, then microwave until heated through before proceeding.)
7
Blend the sour cream and ground cumin into the warm plantain mixture. Season with salt and pepper to taste. If using the additional tablespoon of butter, cut it into small cubes and scatter the butter and chopped pecans over the top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this dish?
The main ingredient is semi-ripe plantains, which are larger and starchier than regular bananas.
What type of plantains should be used?
You should use semi-ripe plantains, specifically large ones that have been trimmed and cut into thirds.
How many plantains are needed for this recipe?
The recipe calls for 2 large semi-ripe plantains.
What liquid is used to boil the plantains?
The plantains are boiled in a mixture of 7 cups of water and 1 cup of low sodium chicken broth.
How long do the plantains need to simmer?
The plantains should simmer for approximately 20 minutes until they are very tender and start to turn yellow-orange.
Should I peel the plantains before boiling?
No, the plantains are boiled in their skins and then peeled after they have cooled for about 10 minutes.
How do I peel the cooked plantains?
Once they are cool enough to handle, you can peel off the skins using your hands or a small paring knife.
Should I save any of the cooking liquid?
Yes, you should reserve 1 cup of the cooking liquid to use when mashing the plantains.
How do I mash the plantains?
Use a potato masher or fork in a large glass bowl, gradually adding the reserved cooking liquid until smooth.
What should I do if the mashed plantains are too thick?
If the mixture is too thick, add more of the reserved cooking liquid one tablespoon at a time until you reach your desired consistency.
Which herbs are used for infusion?
Fresh minced thyme and fresh Italian parsley are used to infuse the dish with flavor.
How are the leeks prepared?
The white and pale green parts of the leek are finely chopped and sauteed in butter and olive oil until tender.
What fats are used to saute the leeks?
A combination of 0.5 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil is used.
How long should the leeks be sauteed?
The leeks should be sauteed for about 6 minutes over medium heat until tender but not browned.
What gives these mashed plantains their creaminess?
The addition of 1/4 cup of sour cream provides a rich, creamy texture.
What spice is added for an earthy flavor?
One tablespoon of ground cumin is blended into the mixture for a warm, earthy note.
What kind of nuts are used as a garnish?
Chopped pecans are used to add a satisfying crunch to the finished dish.
Can this recipe be prepared in advance?
Yes, you can prepare the plantain and leek mixture up to 1 hour ahead and let it stand at room temperature.
How do I reheat the dish if made ahead?
If prepared early, microwave the mixture until heated through before adding the sour cream and cumin.
Is there an optional garnish for a richer flavor?
Yes, you can scatter small cubes of butter and chopped pecans over the top just before serving.
What is the origin of this dish?
This dish is inspired by Caribbean cuisine and is an adaptation of a recipe from Bon Appetit magazine.
Is this recipe suitable for vegetarians?
To make it strictly vegetarian, you should replace the chicken broth with vegetable broth.
What is the texture of these plantains compared to potatoes?
They are starchier than bananas and provide a unique alternative texture to traditional mashed potatoes.
What parts of the leek should I use?
You should use only the white and pale green parts of the leek.
How much cumin is in this recipe?
The recipe calls for 1 tablespoon of ground cumin.
What type of parsley is best?
The recipe specifies fresh Italian parsley for the best flavor profile.
What is the total number of ingredients?
There are 12 ingredients in total, including the optional butter garnish.
Can I adjust the richness of the dish?
Yes, you can adjust the amount of butter and sour cream to make it richer or keep it lighter for a healthy side.
Should the pecans be chopped?
Yes, the pecans should be chopped for use as a garnish.
What is the first step in the instructions?
The first step is to bring 7 cups of water and 1 cup of chicken broth to a boil in a large, heavy pot.