Glenn Lindgren: One secret? Make sure that your plantains are very ripe -- the skin should be black and the flesh soft.
Sweet tender plantains in savory chicken broth.
INGREDIENTS:1 clove garlic, minced
Cut the ripe plantain into diagonal slices. In a large sauce pan, sauté the plantain in a little melted butter. Add the minced garlic and continue cooking until the plantains are brown on all sides. Use a food processor, blender, or electric mixer to puree completely. Gradually add the chicken stock, lemon juice and brown sugar with a whisk.
Bring to a boil. Reduce heat to low, and simmer for about 20 minutes.
Season with salt and pepper. Taste it. Re-season as necessary. Serve hot.
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