Cut the ends off the plantains and discard. With the peals still on, cut crosswise into fourths. Add to a pot of boiling water with 2 tablespoons of vinegar. Boil for 40 minutes or until soft and can be pierce with a fork. Drain and allow to cool, Remove skins by cutting lengthwise and unpeal. Place on a cutting board to cube into smaller bits.
Medium chop the onion and fennel blub. Finely chop the garlic.
In a frying pan at medium heat, add olive oil and chopped onions. saute for 5 minutes then add the chopped fennel. At the point when the onions become translucent, add the chopped garlic. Continue cooking until onions are browned. Then stir in the chopped parsley and thyme.
add the chopped plantains to the frying pan along with a little more olive oil. saute for about 10 minutes on medium-low heat. cover the pan and let sit for 10 minutes. Salt and pepper to taste.
Serve with probotic yogurt