Mangu

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Servings: 4 Prep: 20 min Cook: 10 min AIP Dairy Free Gluten Free Paleo Pescetarian Vegan Vegetarian Cook for One Egg-Free Breakfast Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Green Plantains, Extra Virgin Olive Oil

Ingredients

4 green plantains ⚠

¾ teaspoon sea salt, or to taste

2 cups water, plus more for boiling

1 yellow onion

1 tablespoon extra virgin olive oil ⚠

2 teaspoons apple cider vinegar

1 avocado

Instructions

1. Cut ends of plantains and make two shallow lengthwise. Cut plantains into thirds horizontally and slice the thirds in half lengthwise.

2. Place plantains in a pot and cover with water. Lightly salt. Bring water to a boil and allow plantains to cook until tender.

3. In the meantime, thinly slice onion and slice avocados.

4. Heat olive oil in a pan over medium heat. Add onions and cook until translucent.

5. Add vinegar and season with salt to taste. Remove from heat.

6. When the plantains are tender,remove from heat and drain, reserving a cup of cooking water.

7. Mash plantains with a potato masher adding cool filtered water until it reaches a creamy consistency, you might not use all of the cool water. You can also use an immersion blender.

8. Plantains absorb a lot water so make sure you add enough to prevent it from drying and hardening. Once creamy, add some of the warm reserved water to the prepared plantains.

9. Divide mangu (mashed plantains) among plates, top with sautéed onions, and place sliced avocados on the side.