Plantains Sweet Potato And Asparagus Succotash Recipes

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SMASHED CARAMELIZED PLANTAINS "PLATANOS AL CALDERO"



Smashed Caramelized Plantains

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 6

4 ripe plantains
2 tablespoons extra-virgin olive oil
1/2 stick butter
4 tablespoons packed light brown sugar
Pinch salt
1 lime, juiced

Steps:

  • Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.

SWEET POTATO-PLANTAIN BAKE



Sweet Potato-Plantain Bake image

This is the recipe I'm trying in place of the usual marshmallow topped sweet potatoes this Easter. Recipe is from Cooking Light.

Provided by Pinay0618

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/4 lbs peeled sweet potatoes
2 cups sliced very ripe plantains (about 1 pound)
1/3 cup packed brown sugar
1/4 cup nonfat milk
1/4 cup low-fat sour cream
1/4 teaspoon ground allspice
cooking spray
1/4 cup whole pitted dates, chopped
1/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°.
  • Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 237.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 3.1, Sodium 82.5, Carbohydrate 52, Fiber 5.5, Sugar 23.8, Protein 3.8

ROASTED SWEET POTATOES AND ASPARAGUS



Roasted Sweet Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 medium sweet potatoes, cut into 1/2-inch pieces (about 4 cups)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons celery salt
Pinch crushed red pepper flakes
1 bunch asparagus, cut into 1-inch pieces (about 3 cups)
2 to 4 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley (4 to 5 sprigs)

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
  • 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
  • 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA



Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

2 ripe plantains
1/4 cup pure maple syrup
4 sweet potatoes, roasted, peeled and mashed
Pureed plantains
8 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste
1 green plantain, peeled and julienned
2 cups canola oil
Salt

Steps:

  • Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
  • Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
  • Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
  • Heat oil to 365 degrees F. in a medium skillet.
  • Add plantains in batches and cook until golden .
  • brown. Remove to a plate lined with paper towels and season with salt.

MASHED SWEET POTATOES AND PLANTAINS



Mashed Sweet Potatoes and Plantains image

The mashed sweet potatoes and plantains are my favorite. They are sweetened with a little brown sugar, but the sweetness of the plantains comes out by pan frying it instead of boiling it.

Provided by Vchef607

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 sweet potatoes
3 plantains
1 1/3 cups milk
2 tablespoons butter, plus extra for cooking
3/4 teaspoon salt
3 tablespoons brown sugar

Steps:

  • Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain.
  • While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown.
  • Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.

Nutrition Facts : Calories 361.6, Fat 9.3, SaturatedFat 5.7, Cholesterol 26.6, Sodium 561.9, Carbohydrate 69.8, Fiber 5, Sugar 32.8, Protein 5.5

STEAMED ASPARAGUS IN PAPER BAG



Steamed Asparagus in Paper Bag image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf

Steps:

  • Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
  • Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

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