Banana Skins in Miso with Polenta

    Recipe Details:





    Ingredient Tags:

    banana skins, bananas, polenta, vegan

    I saw Nadja Hussein cook with banana skins and tried it the next day. Not only do they taste good, they are a huge source of goodness (specifically potassium) and you are not then wasting them.


    Skins of 2-4 bananas

    2-3 spring onions

    1 clove garlic

    1 tblsp dark (or other) miso paste

    1tblsp mustard

    1 tblsp olive or other oil



    Cooking Method:

    Start cooking the polenta according to the instructions.

    Chop away the very tips of the banana skins and discard them.  Using a fork or knife slice the skins into thin strips. Using the fork is easier. Just place the skins on a board and pull at them with the upside of the fork turned down.

    Heat the oil in a non-stick pan and fry the skins with the onions and garlic. Make a paste with the miso, mustard and as much water as you need for the consistency you want. Add that to the pan and let it all simmer for about 5 to 10 minutes before serving with polenta.