Plantain Gratin - Figue Vert - Green Banana Gratin

"This is one of my adopted recipes. I love plaintains! It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future."
 
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photo by Annie H photo by Annie H
photo by Annie H
photo by Annie H photo by Annie H
Ingredients:
11
Serves:
6
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ingredients

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directions

  • (Grated Gruyere cheese can be used instead of cheddar cheese.)
  • Place bananas in saucepan and add just enough chicken stock to cover.
  • Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
  • Using a potato masher, mash until smooth (chicken stock will be absorbed).
  • Let cool slightly.
  • Meanwhile, heat butter in a small frypan and saute onions until tender.
  • Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste.
  • Mixture will be quite moist.
  • Place banana mixture in a buttered shallow baking dish.
  • Combine cheese with bread crumbs; sprinkle over top.
  • Bake at 350 for 35 - 40 minutes or until top is golden.

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Reviews

  1. I made this today. It reminds me of the flavor of Turkey stuffing, I would not make this again, but I will finish what I made.
     
  2. Excellent! Definitely different. I accidentally put cheese in with the plantains, but I don't mind that in the slightest. Double the cheese can't hurt too many recipes I know of. It turned out moist, flavorful, attractive, and interesting. I would add some fresh parsley next time but the recipe as is is quite good.
     
  3. Wonderful...my family had with cuban steak and black beans and rice
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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