Dominican Mashed Green Plantains with Pickled Red Onion

What you need

• 4 green plantains, about 1 kg (2 lb) total
• 4 tbsp (1/2 stick) butter, cut into pieces
• 1 large red onion, sliced about 3 mm (1/8 in) thick
• 120 ml (1/2 cup) apple cider vinegar
• 180 ml (3/4 cup) water, for the pickle
• 1 tbsp sugar
• salt, for the pickle, the cooking water and the mash

Method

Restated from the original video

1. 1

   Pack the sliced onion into a clean jar.

2. 2

   Heat the vinegar, 180 ml water, sugar and 1/2 tsp salt until the sugar and salt dissolve, about 1 min. Pour over the onion so every slice is covered, then leave to cool for at least 1 hour.

3. 3

   Trim the ends off the plantains, slit the peel lengthwise and pry it off with your thumb and the knife tip. Cut the flesh into chunks about 3 cm (1 in) long.

4. 4

   Put the plantains in a pot, cover with water and add 1 tsp salt. Bring to a boil, then lower the heat and simmer until they are very soft and break apart when pierced, 20-25 min.

5. 5

   Scoop out 250 ml of the cooking water, then drain the plantains.

6. 6

   Return the plantains to the pot with the butter and mash until smooth. Add the reserved water a few tbsp at a time until the mash is smooth and soft enough to spoon, not stiff. Do not pour it all in at once.

7. 7

   Taste and add salt if needed.

8. 8

   Serve hot, topped with the drained pickled onion.

Imported from bakeitwithlove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.