Servings: 4

4 plantains 4 plantains
1 can coconut milk 1 can coconut milk
1 cup bone broth 1 cup bone broth
½ tsp garlic powder ½ tsp garlic powder
½ tsp onion powder ½ tsp onion powder
1 tsp salt 1 tsp salt
¼ tsp tumeric ¼ tsp tumeric
2 tsp arrowroot starch 2 tsp arrowroot starch
1 scallion 1 scallion

Peel plantains and slice lengthwise 4 times. Then cut into ¼" coins
Place in small saucepan with 1 cup coconut cream, broth, garlic and onion powder, salt and tumeric.
Bring to a boil, uncovered, over medium-high heat. Reduce to low boil and cook until tender.
Quickly remove from heat and whisk in 2 tbsp of coconut cream and arrowroot and stir until sauce thickens.
Top with diced scallions and serve.