Mashed Plantains with Leeks and Fresh Herbs

Name: Mashed Plantains with Leeks and Fresh Herbs
Yield: Makes 6 Servings
Ingredients: 7 cups water; 1 cup low-salt chicken broth; 4 unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds; 4 tablespoons (1/2 stick) unsalted butter, divided; 2 tablespoons extra-virgin olive oil; 1 large leek (white and pale green parts only), finely chopped; 2 tablespoons minced fresh thyme; 1 tablespoon minced fresh Italian parsley; 1 cup sour cream; 1 1/2 teaspoons ground cumin; 2 tablespoons chopped pecans

By Joyce LaFray

April 30, 2006

Recipe notes