Green Bananas --- what do you do with them?

Do you have a bunch of green bananas that just didn't quite ripen in the cooler winter months? I don't eat a lot of cooked food anymore, but in times like this, I won't waste whole food so here is my story of what happen recently and here is what I learned ...

Green bananas are still a starch and taste nasty raw... hard, pasty, and leave that film in your mouth if you have even tried to eat one. In places where bananas grow abundantly they are used cooked as a starch, like we use potatoes. So I thought I would try that. It worked great, and they have a neutral starch taste.

Here are some tricks I have learned:

1. wash your green banana, don't peel, cut off the top and bottom, then slit 2 sides with a knife.
2. prepare your pot with enough water to cover the bananas and a bit of oil. don't forget the oil, this will keep the oils from the green skin from sticking to the sides of the pot
3. put your green bananas peel and all in the pot
4. bring to boil, the cover and simmer for about 20 minutes
5. drain the water, rinse, and cool down until you can handle them safely and not burn yourself
6. peel them, save the banana part, discard skins (or save for compost)
7. now use them like potatoes
8. for recipes - use the green bananas warm, once you cool them in the refrig. they do tend to harden a bit. you can re-soften by reheating them in a bit of water.

Creamy green banana leek soup (serves 2 meal, 4 to 6 sides)

• 4 green bananas (prepared as above)
• 3 leeks cleaned, thinly sliced, lightly steamed
• 16 oz of orgainc no salt veggie broth or water
• 2 TBLS extra virgin olive oil (EVO)
• 1/4 c. pine nuts ( more if you like)
• fresh ground black pepper

Optional: sea salt  to taste, organic seasonings, or garlic

Add all bananas, EVO,  and 1/2 of leeks to blender, blend until smooth.  Pour into bowls.  Divide remaining leeks to each bowl, sprinkle with pine nuts and fresh ground black pepper.
Even good chilled a few hours later, and even better a day later.