Thursday, February 23, 2017

Chimichurri Smashed Plantains

Chimichurri Smashed Plantains
Servings: 4

For the plantains:
3 green plantains
3 garlic cloves, peeled
1 c. chicken stock

For the chimichurri:
1 green onion
1 handful fresh cilantro
1 Tbsp. fresh lime juice
1 tsp. coconut aminos
2 Tbsp. olive oil

Bring a large pot of water to a boil.

Meanwhile, peel the plantains (you might have to cut score the peels to get them off, and roughly chop them. Put the plantains and garlic cloves in the boiling water and cook until soft, about 10 minutes.

As the plantains boil, make the chimichurri by combining all the ingredients in a food processor and blending until pretty smooth.

Drain the water from the plantains and add in the chicken stock. Use a potato masher to mash the plantains, garlic, and chicken stock until smooth. Swirl in the chimichurri, and serve immediately.

If you need to reheat, add a bit of chicken stock to thin it out a bit - it will thicken as it cools.

Notes: We haven't tried this yet.

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