Ingredients
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7 cups water
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1 cup low sodium chicken broth
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2 large unpeeled semi-ripe plantains, ends trimmed, each cut cross-wise into thirds (yellow with black)
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1/2 tablespoon unsalted butter
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1 tablespoon extra virgin olive oil
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4 teaspoons fresh thyme, minced
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2 teaspoons fresh Italian parsley, minced
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1/4 cup sour cream
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1 tablespoon ground cumin
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1 tablespoon chopped pecans
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1 tablespoon butter
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1/2 large leek, finely chopped (white and pale green parts only)
Instructions
- Bring 7 cups water and broth to boil in heavy, large pot. Add plantains. Reduce heat to medium, cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
- Melt butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.).
- Mix sour cream and cumin into hot plantains. Season with salt and pepper. If using last tablespoon of butter, cut into small cubes. Scatter butter and pecans over; serve.