If you’re getting tired of potatoes and/or sweet potatoes, I think you should try to source some green plantains. Not all grocery stores carry them, but if they do, they’ll be around the mangoes, jicama, guava, and other tropical produce. Plantains are almost as cheap as bananas. They’re mostly starch and contain almost the same number of carbs as sweet potatoes. Since they have such a neutral flavor, they can be used, practically interchangeably, like potatoes. When looking for green plantains, don’t think that buying yellow or brown ones will yield the same result, as those are the extremely sweet and sugary ones.
- 4 green plantains
- 2 c stock (any kind)
- 1 T coconut oil
- 1 squeeze of honey (optional)
- s & p
Get the oven to 350ºF. Put the plantains straight on a baking sheet, skin and all, and toss into the oven. Let them go until the skins turn black–about 20-30 minutes. Once they’re cool enough to handle, peel the skin, discard, and roughly chop the plantains. Place the plantains in a medium size saute pot along with the chicken stock. Brig it to a boil. Once the plantains start to soften, about 8 minutes later, add the rest of the ingredients. Use a potato masher or my favorite tool, an immersion blender, to get the plantains as smooth as you’d like ‘em.