| 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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