Recipe courtesy of Michel Nischan
Roasted Plantain with Vanilla Beet Syrup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 85
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
3 cups beet juice
1/2 vanilla bean
2 very ripe plantains, peeled and split in 1/2 lengthwise
2 to 3 tablespoons raw cane sugar
4 scoops kaffir lime, lemon or lime sorbet
Directions
- Bring beet juice to a simmer with the 1/2 vanilla bean in a small saucepot over medium heat. Reduce juice, skimming constantly, to a syrup. Scrape the seeds from the vanilla bean into the syrup and discard the pod. Place each plantain slice, cut side-up, on a cookie sheet and roast in a preheated 400-degree oven for 3 to 4 minutes, or until heated through. Remove from the oven and turn the broiler on with the rack 4-inches from the broiling element. Evenly sprinkle the cane sugar over each 1/2 plantain, then place under the broiler and broil until the sugar caramelizes. Transfer each plantain to the center of each of 4 warmed plates. Nestle a scoop of sorbet against each plantain and drizzle with the vanilla beet sauce over both.