Plantain puree
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Although plantain puree has a slightly sweeter flavor and caramel notes from the brown sugar, it can be served the same way as mashed potatoes—as a side dish. It's perfect for exploring new flavor combinations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 ripe plantains, sliced
- 4 tablespoons butter
We recommend
Cooking the dish according to the recipe:
- Combine 3 sliced ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter, and 1 teaspoon coarse salt. Cover with water and simmer until tender, 15-20 minutes. Drain the plantains in a separate bowl. Mash the plantains. Sauté 4 tablespoons butter in a skillet for 6-10 minutes. Mix the brown butter with the plantains, adding enough liquid to make a creamy puree. Season with salt, pepper, and ground cinnamon.
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