13.43 Additional recipes

13.43.1 Cream of banana soup

  1. Cook 1 quart green banana pulp, 1 1/2 quarts chicken stock, 1 small celery stalk, 1/2 onion, 1 carrot, 1 small bay leaf, 5 peppercorns, and salt to taste together for about 30 minutes until the mixture thickens.
  2. Strain over 1/4 cup flour and 1/4 cup butter which have been combined as for a white sauce. Cook until thickened.
  3. Just before serving, add 2 cups cream or milk and heat.
  4. Serve with a slice of lemon on each plate as a garnish.

13.43.2 Banana sweet potato puff casserole

  1. In a large bowl, combine 2 cups mashed sweet potatoes, 1 cup mashed ripe bananas (3 medium), 3/4 teaspoon curry powder, 1/3 cup sour cream, 1/2 teaspoon salt, and 1 egg.
  2. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish.
  3. Bake at 350 F for 20 minutes or until puffed and lightly browned.
  4. Thanks to Turbana Corporation (www.turbana.com).

13.43.3 Sautéd sole tobago with bananas, pecans and lime

  1. Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
  2. Dredge 8 filets of sole or flounder lightly in flour.
  3. Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
  4. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
  5. When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
  6. Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
  7. Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
  8. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
  9. Thanks to Turbana Corporation (www.turbana.com).