Plantain Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
plantains
green, sliced 1 inch thick |
* |
| 4 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | large |
tomatoes
peeled, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
plantains
green, sliced 1 inch thick |
* |
| 6E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | large |
tomatoes
peeled, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Dip plantains in lemon juice and sauté them in oil over low heat, stirring constantly.
Add tomato and seasoning and transfer to an oiled casserole dish with a lid.
Bake at 275℉ (140℃). for 1½ hours.
