Plantain Gratin
Plantain Gratin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 32
- Protein
- 11
- Cholesterol
- 34
- Sodium
- 685
- Total: 16 min
- Prep: 5 min
- Cook: 11 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 32
- Protein
- 11
- Cholesterol
- 34
- Sodium
- 685
- Total: 16 min
- Prep: 5 min
- Cook: 11 min
Ingredients
4 ripe plantains, peeled and halved lengthwise
1 teaspoon vegetable oil
Kosher salt
1 cup grated aged white Cheddar cheese
3 green onions, trimmed and chopped
Pickled Topping, recipe follows
1/4 cup fresh cilantro leaves
Pickled Topping
1/2 cup white wine vinegar
1/4 cup water
1/2 cinnamon stick
1 shallot, cut into 1/4-inch thick slices
2 jalapenos, seeded and cut into 1/4-inch thick slices
1 tablespoon sugar
Kosher salt
Directions
- Preheat the broiler. Place the plantains in a baking dish, and drizzle them with the vegetable oil, and season with salt to taste. Broil the plantains for 5 to 7 minutes, or until they are slightly caramelized. Sprinkle the cheese and green onions over the plantains and continue broiling for 3 to 4 minutes, or until the cheese melts. Transfer the plantains to a serving dish and garnish with the Pickled Topping and fresh cilantro leaves.
Pickled Topping
- In a small pot, bring the white wine vinegar, water and cinnamon stick to a boil. Add in the shallot, jalapenos, and sugar, and then remove the pot from the heat. Adjust the seasonings with salt, if desired, and let the mixture set for 10 minutes. Discard the cinnamon stick, and strain the liquid, reserving the pickled shallots, and jalapenos for the Plantain Gratin.
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