Mashed Plantains With Leeks And Fresh Herbs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7 cups water
• 1 cup low sodium chicken broth
• 2 large unpeeled semi-ripe plantains, ends trimmed, each cut cross-wise into thirds (yellow with black)
• 1/2 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/2 large leek, finely chopped ( and pale green parts only)
• 4 teaspoons fresh thyme, minced
• 2 teaspoons fresh italian parsley, minced
• 1/4 cup sour cream
• 1 tablespoon ground cumin
• 1 tablespoon chopped pecans
• 1 tablespoon butter (optional)

Recipe

• 1 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.
• 2 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.).
• 3 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.