kirkor Posted January 29, 2017 Share Posted January 29, 2017 Actually I guess pan-fried plantains are in the Whole30 book, cut in to discs even. So I guess you're good to go? Link to comment Share on other sites More sharing options...
ShellyM Posted February 22, 2017 Share Posted February 22, 2017 For yellow (ripe) plantains, this is my go-to recipe: https://cooking.nytimes.com/recipes/5948-plantain-baked-in-its-skin Link to comment Share on other sites More sharing options...
NoMoreCrunchyCravings Posted March 5, 2017 Share Posted March 5, 2017 I cut the ends off the green plantains, cut the remaining plantains into two or three chunks each, leaving the skin on. Using a sharp knife I score the skins in three or four places on each chunk right down to the meat, then boil the plantains (sometimes for more than an hour depending on how green they are) in salted water. When the skins are floating in the water or peel off easily, and the plantains are fork tender, I remove them from the water and allow to cool. I use these instead of potatoes when I'm looking for an alternative starch to serve with my meals. They're delicious made this way! Link to comment Share on other sites More sharing options...
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