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Plantain and Pinto Stew With Parsnip Chips

Plantain and Pinto Stew With Parsnip Chips
This Recipe Is:

WebMD Recipe from

  • 1 pound
    parsnips (2 medium size)
  • teaspoons or so peanut oil
  • 1 tablespoon
    vegetable oil
  • 1 large
    white onion, chopped finely
  • yellow pepper, chopped finely
  • jalapenos, seeded and chopped finely
  • 3 cloves
    garlic, minced
  • plum tomatoes, diced
  • 1/4 cup
    cooking sherry
  • 1 teaspoon
  • 2 teaspoons
    ground cumin
  • 1 15 ounces
    can pinto beans, drained and rinsed
  • ripe plantains, peeled, sliced and halved lengthwise, and sliced into half-inch pieces
  • 1 cup
    chopped fresh cilantro
  1. In a soup pot over medium heat, sauté the onions, peppers, jalapenos, and garlic in the oil for 5 to 7 minutes, until the vegetables are softened. Add the tomatoes, sherry, salt, and cumin. Cover and bring to a simmer; let simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.
  2. Add the pinto beans and plantains. Cover and simmer for another 20 to 25 minutes. The plantains should be soft and sweet. Add the cilantro and mix in so that it wilts.
  3. Ladle into bowls and stick a few parsnip chips into bowls, like spears.

Parsnip chips:

  1. Preheat the oven to 400°F.  Peel the parsnips and slice them lengthwise.  Place them cut side down and slice into 1/8-inch thick strips, or as close to that as you can get them.
  2. Line them in a single layer on a baking sheet and drizzle with oil.  Toss them around to get the oil over all of them, add a little more oil as necessary.
  3. Bake for 15 minutes, then flip them (use tongs for this).  Bake for an additional 10 to 15 minutes.  The parsnips should be flecked with black and dark brown. If some are thinner than others they will cook faster, obviously; remove the skinny ones from the baking sheet as they finish baking.
  4. Sprinkle with salt and serve.
Nutritional Information

Makes: 8 servings
  • Calories154
  • Carbohydrates29.9 g
    • Dietary fiber3.5 g
  • Cholesterol0 mg
  • Fat2.9 g
    • Saturated fat0.3 g
  • Sodium393 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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