Mashed Plantains with Sauteed Onions (Mangú) Babaganosh

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In a large skillet, heat the tablespoon of olive oil and saute the sliced onions over medium-low heat for about 15 minutes, stirring often. Don't let the onions brown. Add the lime juice and butter, and saute until the butter is melted. Season with salt and pepper. Serve the mashed plantains with sauteed onions on top.

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Make the fried red onions. In a small bowl add the sliced red onion, vinegar, and salt and let it set for 15 minutes while the plantain is cooking. Heat the olive oil over medium heat. Add the sliced soaked red onions and fry them until they become translucent. If the onions start to brown, lower the heat.

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Plantains used fro making Mangú. Much of the food from the Dominican is heavy on the starches, and this is no different. Instead of rice or potatoes, you make mangú with plantains. Preparing the Plantains. Make sure to choose green plantains, because yellow ones will be too sweet for a traditional mangú flavor. Then peel the plantains and.

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Set aside. In a large saucepan, boil the plantain in water with 2 pinches of salt, until very tender, about 20 to 30 minutes. While cooking plantains, heat the vegetable oil in a Dutch oven. Sauté the onions and vinegar (being careful not to burn, as vinegar may splash in oil). Set aside.

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Instructions. 1. Peel the plantains and cut into pieces about 1/2 inch thick. Boil in salted water for 20 minutes, until a fork easily pierces the pieces. 2. As the plantains finish cooking, reserve 1 cup of the water from the pot, then drain the rest and pour the plantain pieces into a large bowl over the butter.

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You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú). 2. Boiling. Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil. 3.

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Step 1: Prepare the onions and mojo. Place the sliced onions in a bowl. In another cup or small bowl, mix the apple cider vinegar with the sugar, lime juice and olive oil and stir until the sugar dissolves. Pour this mixture over the onions and let sit while you peel and boil the plantains.

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Chop the plantain into small chunks. Carefully add the plantain to the saucepan of boiling water. Boil the plantain until it is soft, this will take anything from 15-25 minutes, use a fork to determine the readiness (the colour of the plantain will have darkened and be easy to prick with a fork).

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Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil. Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water.

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Pickled onions and f resh cilantro-for serving. So, you can buy pickled onions from the store, but they're just as easy to make at home. Just marinate sliced red onions with 2 parts water, 1 part apple cider vinegar, plus some sugar and a little bit of salt, and let them sit in a jar overnight.

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To make the mangu - green plantains - salt - water, at room temperature - butter, unsalted To make the onions - red onions - apple cider vinegar - pinch of salt. Ingredients. INGREDIENTS. 1. Peel the plantains and cut lengthwise, then divide each half into two. MAKE THE MANGU.

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While the plantains are boiling, thinly slice half of a red onion and toss the slices in a bowl with a ½ cup of white vinegar (white wine vinegar or red wine vinegar will also work). After about.

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Step by Step Instructions. Boil the plantains. Start by bringing a pot of salted water to a boil. Peel and slice the plantains into slices small enough to fit into your pot. Once the water is boiling, toss in the plantains and boil until fork tender, about 20 minutes. Mash the plantains.

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Once plantains are tender, remove from water and mash with a fork. Add butter and mix with the mashed plantains. Add a tablespoon at a time of the reserved plantain water until desired consistency of mash is reached. (Mangú, should have the consistency of a stiff potato mash) Add a few teaspoons of the vinegar from cooked red onion mixture at.

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Cut onions into rings then add vinegar and a pinch of salt. Set aside. Peel plantains and cut in half or quarter if you'd like it to cook through faster. In a large pot over medium high heat, add plantain and another pinch or two of salt. Allow plantains to come to a boil. Remove plantains once they are soft.

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Slice the onions into one-inch slices and marinate in a small bowl with the vinegar and a pinch of salt for five minutes. Warm the oil in a small pan over low heat and fry the onions for about two minutes, until transparent. Serve the mashed plantain immediately, garnished with onions. Enjoy your mangú!