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Vegetable Recipes• Mushrooms to Plantains • >  Plantain & Squash Puree


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Makes 6 side dish servings
Each serving equals one 5 A Day serving


2 plantains, peeled and chopped
1½ cups low sodium chicken broth
2 cups summer squash (any type), cooked and mashed
¼ cup light cream
¼ cup fat free sour cream
2 Tbsp butter
¼ tsp salt
¼ tsp pepper
2 tsp fresh thyme or basil, chopped, or ½ tsp dried herbs, crushed


In a 2-quart saucepan, place chopped plantains and chicken broth.

Bring to boiling; reduce heat and simmer 10 to 12 minutes or until plantains are tender.

Drain well.

Place cooked plantains in blender container or food processor bowl with cooked, mashed squash, light cream, sour cream, butter or margarine, salt, pepper, and thyme or basil.

Cover and process until smooth.

Transfer puree back to saucepan; stir in additional broth to make desired consistency.

Cook over medium heat until heated through.

Nutrition information per serving: Calories 123, Protein 3g, Fat 4g, Calories From Fat 24%, Cholesterol 11mg, Carbohydrates 22g, Fiber 2g, Sodium 133mg.

Source: Frieda’s


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