Plantain casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Green Plantains; sliced 1\" thick |
| 4 | tablespoons | Lemon Juice |
| 2 | tablespoons | Peanut Oil |
| 1 | large | Tomato; peeled and choped |
| Salt & Freshly Ground Black Pepper, to taste | ||
Directions
Peel and slice plantains 1 inch thick. Dip in lemon juice and sauté them in oil over low heat, stirring constantly. Add tomato and seasoning and transfer to an oiled casserole dish with a lid. Bake at 275° for 1½ hours.
Source: "Vegetarian Food for All" by Annabel Perkins.
Palm Beach Post 08/18//97 billspa@...
Recipe by: Annabel Perkins
Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@...> on Sep 18, 1997
Related recipes
- Baked plantain load
- Banana-sweet potato casserole
- Caribbean casserole
- Cooked (or boiled) plantain
- Fried plantains
- Plantain baked in its skin
- Plantain basics
- Plantain empanadas
- Plantain relish
- Plantain salad
- Plantain soup
- Plantain tarts
- Plantain torte
- Plantain-pineapple saute
- Plantains
- Plantains foster
- Plantains in coconut milk
- Stuffed plantains
- Sweet plantain bread
- Sweet plantains