| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Ethnic, Fruits | 4 | Servings | |
INGREDIENTS
| 2 | Plantains — semi-ripe | |
| 1 | tb | Honey |
| 1 | tb | Margarine |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 1 | c | Sour cream |
INSTRUCTIONS
* Select large plantains that are almost ripe, but not completely; they should not be mushy. In a saucepan, bring 2 cups water to a boil. Add 1/4 teaspoon salt. Immediately add the plantains which have been washed, cut into 4 pieces each, unpeeled. Cook until tip of sharp knife will pierce skin easily, about 7-9 minutes. Transfer to colander to drain and let cool briefly. Peel plantains and place into blender. Add margarine, honey, cinnamon and nutmeg. Puree coarsely, not completely smooth. Divide among 4 serving dishes, top with sour cream and sprinkle with more fresh ground nutmeg if desired. This recipe can be doubled. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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