Plátano Maduro Cocido con Mantequilla
Ripe plantains boiled in their skins and served with butter. Twenty minutes and three ingredients, and it is what to do with plantains that have gone too soft to fry.
Servings: 2
Calories: 269kcal
Ingredients
- 2 ripe plantains the blacker the skin, the sweeter
- Enough water to cover them
- Butter to taste
Instructions
- Cut the ripe plantains into large pieces, three or so per plantain, leaving the skin on, and put them in a pot of water over medium heat for about 20 minutes. The skin keeps the water out and holds the flesh together.
- Lift them out and peel off the skin. Put them on a plate and add as much butter as you want while they are still hot enough to melt it.
Notes
This is what to do with plantains that have gone past frying. A very ripe plantain is soft and full of sugar, and in hot oil it drinks the fat and collapses; in water it holds together and the sweetness concentrates instead.
Leave the skin on in the pot. Peeled plantain boils waterlogged and bland, and the skin comes away in one piece afterwards anyway.
Salt on top, alongside the butter, is worth trying. The plantain is sweet enough that a little salt makes it taste of more rather than of less.
Nutrition
Calories: 269kcal | Carbohydrates: 57g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 895mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2195IU | Vitamin C: 33mg | Calcium: 14mg | Iron: 1mg