RECETAS Y COCINA

Ingredients

• 3 carrots
• 1 pineapple
• 1 green pepper
• 8 oz. olive oil
• 1/2 handful cilantro
• 1/2 handful parsley
• 3 mangoes
• 1 red pepper
• 2 sprig garlic
• 2 tbl. sugar
• 1/2 handful fresh basil
• 1 lb. butter
• 8 plantains

Preparation

Peel and julienne carrots, mangoes, pineapple, and green and red peppers and garlic.

Heat pot. Add 3 tbs. olive oil, carrots, mangoes and pineapple. Add peppers, garlic, salt and pepper to taste. Saute for 3 minutes.

Sauce: Blend cilantro, parsley, 4 tbs. olive oil, basil, sugar, salt and pepper to taste.

Butterfly plantains. Add all ingredients to the plantains, roll in a plastic wrap, put in hot water for ten minutes.

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