Pan-Roasted Sweet Plantains with Onion and Thyme
“At home, Mom always had plantains in our fruit bowl,” explains Gregory Gourdet, a two-time Top Chef finalist (and All-Star) and award-winning chef. “I’d get excited when, after a week or two, a few had turned black and slightly shriveled. That’s when they were ripe enough for her to fry them up in oil, with no seasonings at all, not even salt. Still, to taste them, you’d think that someone snuck in maple syrup or honey, so complex and caramel-y was their sweetness.” Using very ripe plantains is essential; they should be almost completely black with just a patch or two of yellow.
Ingredients:
- 3 very ripe large plantains
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 1 yellow onion, cut into half-moons 1/8 inch (3 mm) thick
- 3 garlic cloves, cut into 1/8-inch (3-mm) slices
- 1/2 tsp. kosher salt
- 1 Tbs. fresh thyme leaves
Directions:
Peel the plantains by trimming about 1/2 inch (12 mm) off each end, cutting a lengthwise slit through the peel and removing it. Discard the peel and cut the plantains crosswise into rounds about 1 inch (2.5 cm) thick.
In a large, heavy fry pan over medium heat, warm 2 Tbs. of the olive oil until it shimmers. Add the plantains, flat sides down, in a single layer and cook, flipping once and reducing the heat slightly if they darken too quickly, until deep golden brown on both sides, 4 to 5 minutes per side. Tip the plantain pieces onto their sides and cook, rolling them around occasionally, until they’re browned all over and fully soft inside, about 3 minutes more. Using a slotted spoon, transfer the plantains to a plate.
Add the remaining 2 Tbs. olive oil to the pan and warm over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until the onion turns light brown around the edges, 3 to 5 minutes. Reduce the heat to medium-low, add the garlic and continue cooking until the onion is tender and deep golden with brown edges, 10 to 15 minutes more. Stir in the salt.
Return the plantains to the pan, add the thyme and cook, stirring occasionally, so the thyme flavor blooms and all the flavors have a chance to come together, about 2 minutes. Transfer to a platter and serve. Serves 2 to 4.
From Everyone’s Table, by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Photography by Eva Kosmas Flores.
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$229.95
