Plantains - Green Ones!

I want to bake them and make them sweet. These are the green plantains though, any suggestions? Can I just slice them up and sprinkle some brown sugar and cinnamon over them and bake until tender? I'm not sure if you can do this with the green ones. Traditionally I know they're fried...

How about grilling 'em?
It's almost summer ;)

That sounds yum! I have a George Forman I can use... we just moved to an apartment where we can't use our grill, SUCKS!!

You can boil them and eat them with a tasty spicy sauce... very yummy.  

Try boiling the yellow ones; they are yummier boiled with less calories (than fried).   I boil mine with the skin on then take the skin off after they are done cooking.  Eat them (still hot) with some fish or preferably chicken made with red sauce (tomato sauce) if you like peanut butter add some in the sauce..... Sooooo good.  Let me know if you try it.

Enjoy :-)

Wow, the peanut butter sounds like such a compliment to plantains! I think I'll do my own twist, baked with a touch of brown sugar and then thin some peanut butter out on the stove or microwave to dip them in. I need more cals today anyhow, I've hardly eaten today. Thanks!!

if you're doing something sweet with them, you'd REALLY be better off letting them ripen for a few days or a week.  they are the sweetest when they are turning black.  one of my fave ways of preparing them was this:

MASHED PLANTAINS WITH LEEKS AND FRESH HERBS


This slightly sweet mash tastes great with roast pork or lamb.

7 cups water
1 cup low-salt chicken broth
4 unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds

4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), finely chopped
2 tablespoons minced fresh thyme
1 tablespoon minced fresh Italian parsley

1 cup sour cream
1 1/2 teaspoons ground cumin
2 tablespoons chopped pecans



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 2 tablespoons 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. Cut 2 tablespoons butter into small cubes. Scatter butter and pecans over; serve.



Makes 6 servings.