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Peel the plantains, then soak them in water for about 10 minutes. Take them out, and drain them. Fry them in a little oil, then drain, and plate them. Sprinkle some sugar on them, and drizzle some Crème Mexicana all over them. That's the way I like them.
I had a neighbor that told me to try frying parsnips like potatoes. They are delicious.
I just had papaya the other day for the first time.....I thought it was a firm cantaloupe....I must say I liked it. I usually avoid cantaloupe because the porous outer skin doesn't keep bacteria out....and I heard they are often cooled in dirty water when picked to get the field sun heat off them. Papaya maybe my alternative.
I just had papaya the other day for the first time.....I thought it was a firm cantaloupe....I must say I liked it. I usually avoid cantaloupe because the porous outer skin doesn't keep bacteria out....and I heard they are often cooled in dirty water when picked to get the field sun heat off them. Papaya maybe my alternative.
Be certain to save the seeds to sprinkle on a salad. I usually make a salad the same time I am slicing a Papaya.
For eating Raw I prefer the small Hawaiian types for cooking green I prefer the big Mexican varieties.
Parsnips are not rare in my area, but almost nobody eats them! Many people have never heard of them and those that do appear terrified to venture in. They look like gigantic albino carrots but taste nothing like them -- raw, they are earthy-tasting with a strong, almost peppery aftertaste (and a carroty smell). Cooked, they are sweet as a dessert.
Parsnip delites:
Peel about 2 lbs parsnips (choose smallish ones if possible) and cut them into pieces as evenly-sized as you can make them. Roll them in either a beaten egg or a vegan egg -- I use 1 Tbsp ground flaxseed mixed with 4 Tbsps water -- then dust them with whole-wheat cracker crumbs (for this many parsnips expect to crush about 1 sleeve of saltines), and line them up, NOT TOUCHING, on an ungreased cookie sheet. Put the biggest parsnip piece front and center on the cookie sheet and make sure that is the closest to the front when you slide the parsnips into a 375-degree oven. When the crumbs are browning and the biggest piece is paring-knife tender, about 15 to 20 minutes depending on your oven, They are ready to eat. Best hot from the oven or reheated in the oven -- not the microwave.
Plaintains are pretty common here in the New Haven CT area. I don't buy them, but I have had them. My favorite way was to slice length-wise and fry them with some butter and brown sugar. I sometimes do that now with bananas, as a treat.
Shallots - are an oddity. I don't know why people don't eat them more around here, they're awesome. Especially the french shallot, which is very hard to find here. But the common shallots are terrific as well. I use them to make shrimp scampi, and I sautee them with chicken, and sometimes even sautee a half teaspoon of fresh minced shallot for an omelet. (I'm not a vegetarian - but I'd use shallots in veggie dishes too, like sauteed vegetables. I usually eat my vegetables raw though).
Plaintains are pretty common here in the New Haven CT area. I don't buy them, but I have had them. My favorite way was to slice length-wise and fry them with some butter and brown sugar. I sometimes do that now with bananas, as a treat.
Shallots - are an oddity. I don't know why people don't eat them more around here, they're awesome. Especially the french shallot, which is very hard to find here. But the common shallots are terrific as well. I use them to make shrimp scampi, and I sautee them with chicken, and sometimes even sautee a half teaspoon of fresh minced shallot for an omelet. (I'm not a vegetarian - but I'd use shallots in veggie dishes too, like sauteed vegetables. I usually eat my vegetables raw though).
Shallots are very versatile. Wish more people would use them, then perhaps there would be a large enough market to justify large shallot farms, reducing the price.
I love jacima slaw made with papayas. If you are interested, I'll find the recipe.
Artichokes are a great spring vegetable that I enjoy dipped in a simple buttery lemon garlic and herb mixture. I've also had them stuffed.
I've never tried plantains the way that the OP describes, but they sound very good.
Celaric and mashed potatoes are delicious. I've eaten leeks all of my life. Potato leek soup is a warming winter staple for my family.
Would love to see the recipe. Just the name is tempting me tp try it.
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