Mortimer wrote:

> I know about the standard preparation (sliced, fried), but I'm also
> interested in other uses--I'm thinking maybe a plantain au gratin, or
> something that takes a traditional dish and replaces the starch with
> plantains....
>
> Ideas?
>
> Also, if you have any experience with Hispanic root vegetables (Yuca,
> Jicama, Cassava, and others I don't know the English for) I'd be glad
> to hear.
>
> -a

My hair guy just gave me some yuca tamales, where the yuca replaces the
corn masa. It was wonderful! Very, very slightly gelatinous in texture,
it surrounded a pork filling and they were steamed in banana leaves. He
is from Puerto Rico and his wife from Peru, so not sure which culture
this recipe came from? I'd never had yuca ("yew-ca" he tells me is the
proper pronunciation) before. I think he said they were pretty labor
intensive, but I'll ask again and ask for the recipe when I see him in
10 days.

How about cubing the plantano and adding it to stews?