Drain and reserve the broth. Step 3 in a bowl mash the plantains with the reserved liquid and salt. Add water to cover and a big pinch of salt. Once the plantains are fork tender it s time to make the mangú. 3 using slotted spoon remove plantain pieces from water.
Drain and transfer the plantains to a medium bowl reserving at least cup of the cooking water. Butter or oil until they look like mashed potatoes. Mix it in all together until you have a mashed potatoe consistency. Place the 5 cups of water in a stew pot with the cut and peeled plantains at high heat for 15 to 20 minutes. Mash in the butter and enough of the remaining.
It is traditionally served with fried eggs fried cheese and fried dominican salami. In a large saucepan boil the plantain in water with 2 pinches of salt until very tender about 20 to 30 minutes. Bring to a boil and cook 20 minutes until plantains are tender but. Take out the plantains with 1 2 cup of the water they cooked in and start mashing them. Add the plantains and a little of the reserved boiling water to a large bowl and mash with a potato masher until fairly.
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Place plantains in 2 quart saucepan. Bring the water to a boil over. Add the butter garlic salt and salt. Add a pinch of salt. Refrigerate until ready to serve.
Mangu ingredients unripe plantain vegan butter salt olive oil onion lime juice. Mash plantains adding reserved water broth plus 1 t. Plantains for breakfast are usually eaten as mangú which involves boiling the plantains and mashing them with some salt and oils or butter. The dish is then referred to as los tres golpes the three strikes. Place in medium bowl with butter.
Add the reserved cooking water to. Step 2 heat the olive oil in a skillet over medium heat and saute the onion until tender. Add the reserved cooking water to. Mangu ingredients unripe plantain vegan butter salt olive oil onion lime juice. Place plantains in 2 quart saucepan.
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