Oven-roasted Sweet Plantains Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Ripe plantains, (up to 3)
1/4 tsp: Nutmeg or allspice or cinnamon,
Directions:
B: Jay Solomon, THE GLOBAL VEGETARIAN
Preheat oven to 400F. Cut off the tips of the plantains. Place the
plantains, skin and on, on a baking sheet and bake for 15 to 20 minutes,
until the skin is charred and puffy.
Take the plantains out of the oven and let cool for a few minutes. Slice
the plantains down the center lengthwise and peel back the skin. Cut the
plantains in half widthwise, sprinkle with nutmeg and transfer to serving
plates.
TIP: To ripen green plantains, set them out at room temperature for 5 to 7
days. Storing them in a paper bag will speed up the process. Do not
refrigerate.
Posted to EAT-LF Digest by Pat Hanneman on Aug 30,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Preheat oven to 400F. Cut off the tips of the plantains. Place the
plantains, skin and on, on a baking sheet and bake for 15 to 20 minutes,
until the skin is charred and puffy.
Take the plantains out of the oven and let cool for a few minutes. Slice
the plantains down the center lengthwise and peel back the skin. Cut the
plantains in half widthwise, sprinkle with nutmeg and transfer to serving
plates.
TIP: To ripen green plantains, set them out at room temperature for 5 to 7
days. Storing them in a paper bag will speed up the process. Do not
refrigerate.
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Desserts