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Plantains
con Crema
From
Better Homes and
Gardens. Plantains look like large green or black bananas but they
are eaten more like a starchy vegetable. Read
More
photo by: turbana.com
Serves 6,
1 cup servings
I N
G R E D I E N T S
2 ripe medium plantains or 4 firm bananas
3 tablespoons margarine or butter
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans or walnuts, or slivered almonds, toasted
1/2 cup Crema (see recipe)
I N
S T R U C T I O N S
Peel and
bias-slice plantains or bananas into 1/2-inch-thick slices (about 2
cups)
Melt margarine or butter in a large skillet. Add plantains or bananas to
melted margarine or butter. Heat about 5 minutes for plantains (2
minutes for bananas) or just until warm and tender, gently stirring
occasionally. Sprinkle with brown sugar. Stir gently until sugar melts.
Carefully stir in vanilla and cinnamon. Sprinkle with nuts. Serve
immediately with Crema Espesa. Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 358, total fat: 22g, saturated fat: 9g, cholesterol: 41mg,
sodium: 123mg, carbohydrate: 41g, fiber: 2g, protein: 2g
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Make Crema or Creme Fraiche
Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where
crème fraîche is a specialty, the cream is unpasteurized and therefore
contains the bacteria necessary to thicken it naturally" The varities
available domestically are no different than you can make at home. Combine 1
cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover
and let stand at room temperature (about 70°F) from 8 to 24 hours, or until
very thick. Stir well before covering and refrigerate up to 10 days.
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