Plantain Gratin Recipes

ROOT VEGETABLE AU GRATIN

Root Vegetable Au Gratin image

Provided by Sandra Lee

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
In a small pot, heat the milk with the thyme over medium-low heat until hot.
In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.

JAMAICAN PLANTAIN TARTS

Jamaican Plantain Tarts image

This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!

Provided by Kelsey

Categories World Cuisine Recipes Latin American Caribbean

Time 7h5m

Yield 25

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 teaspoon salt
¼ cup cold butter, cut into 1/2 inch pieces
3 tablespoons shortening, chilled and diced
1 egg, beaten
1 tablespoon ice-cold water
3 very ripe (black) plantains
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
2 drops red food coloring
1 egg white, beaten
white sugar for decoration

Steps:

Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 17.1 g, Cholesterol 12.3 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 112.2 mg, Sugar 5.8 g

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