(Dominican mashed plantains)
Mangú is often served topped with a vinegary onion sauce called escabeche. A great alternative to mashed potatoes!
- Green plantains, peeled and cut into rounds -- 4
- Butter -- 4 tablespoons
- Salt -- to taste
- Place the plantains in a large saucepan. Add water to cover and a big pinch of salt. Bring the water to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the plantains are easily pierced with a fork. Drain, reserving the liquid.
- Add the plantains and a little of the reserved boiling water to a large bowl and mash with a potato masher until fairly smooth. Alternatively, pulse in a food processor.
- Mash in the butter and enough of the remaining reserved water to give the mangú a consistency a little stiffer than mashed potatoes. Season to taste with salt and serve hot.
- Escabeche Onion Sauce: Mangú is often served topped with a flavorful onion sauce called escabeche. Saute a thinly sliced onion in butter or oil until it is lightly browned. Stir in a couple tablespoons of vinegar and a bit of the mangú boiling liquid. Simmer for a minute or two and season with salt. Serve over the mangú, or stir into the mashed plantains.
- Substitute hot milk, cream or broth for some of the water.
- Substitute olive oil for the butter. Or fry some bacon for breakfast and use some of the fat to season the mangú.
- Stir some grated Parmesan cheese into the mashed plantains.