Mashed Plantains With Scallions and Lime Juice

Another recipe from our local Savannah newspaper.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  green plantains
• 2  tablespoons olive oil
• 2  scallions, greens and whites, chopped
• 2  garlic cloves, minced
• 1 (14 ounce) can chicken or 1 (14 ounce) can vegetable broth
• 1  teaspoon ground cumin
• 3⁄4 cup water
• 1  tablespoon lime juice
• 1⁄4 teaspoon salt
•  pepper, to taste
• 2  tablespoons  chopped fresh cilantro (optional)

Directions

1. With the tip of a knife, make a long lengthwise slice in the skin of each plantain. Cut the plantains crosswise into 2" segments. Starting at the slice, pry away and discard the skin. Slice the pieces crosswise into smaller rounds and set aside.
2. In a large saucepan with a lid, heat the oil over medium. Add the scallions and cook, stirring often, until they begin to soften, about 3 minutes. Add the garlic and cook, stirring constantly, for another 30 seconds.
3. Add the broth, cumin, plantains, and water. Cook the plantains until very tender, about 30 to 40 minutes.
4. Add the lime juice and mash the plantains to a coarse puree. If the puree is too thick, add water to thin. Season with salt and pepper. Sprinkle with chopped cilantro, if desired.