Introducing L'Orangine Blog
My name is Mimi Bordeaux, an entrepreneur/writer/food snob. There will be more about me later, but for now here is a delicious snack:
Caribbean Frites Basket
Tarot – Yucca – Sweet Potato – Green Plantain
Serves 8-10
Living in New Jersey, when I was a teenager my mother would drive with us all the way to Brooklyn, to either Asian or Caribbean food stores to find green bananas, fish, conch and other Caribbean delights – Not anymore. You can find these root vegetables and sea foods virtually in most supermarkets near you now. It’s all economics really, supply vs demand. These roots contain all kinds of vitamins and can be cooked in a variety of ways: boiled, pureed, fried or can be put in stews or soups.
Difficulty: Easy
Equipment:
Mandolin
Ingredients:
1 med size Tarot
1 small Yucca
1 med size sweet potato
1 Green Plantain
Method:
Peel all vegetables, using a mandolin, slice length-wise put onto a bowl of salted water to season and wash away some of the starch. Remove from water to a with paper towel, blot dry.
On a cast iron skillet pour Canola oil on medium-high heat, wait to sizzle 2-3 minutes. Working in batches, add vegetable roots to oil, fry both sides until golden brown. Remove first batch, and keep warm in a 200 degree oven. Proceed with the rest.
Suggested:
Serve warm as appetizer, with crème d’avocat.
Equipment:
Mandolin
Ingredients:
1 med size Tarot
1 small Yucca
1 med size sweet potato
1 Green Plantain
Method:
Peel all vegetables, using a mandolin, slice length-wise put onto a bowl of salted water to season and wash away some of the starch. Remove from water to a with paper towel, blot dry.
On a cast iron skillet pour Canola oil on medium-high heat, wait to sizzle 2-3 minutes. Working in batches, add vegetable roots to oil, fry both sides until golden brown. Remove first batch, and keep warm in a 200 degree oven. Proceed with the rest.
Suggested:
Serve warm as appetizer, with crème d’avocat.