Preparation:
Preheat the broiler. Spread pecans or pine nuts on baking sheet and broil for 1 to 1 1/2 minutes, or until fragrant, stirring once. Set aside.
In a large saucepan, combine plantains and stock and bring to a boil. Boil for 10 to 15 minutes, or until plantains are very tender. Drain the plantains, reserving the liquid.
In a large skillet, heat oil over medium heat. Add scallions and garlic and saut‚ for 30 seconds, or until fragrant but not brown. Add the reserved plantains and mash with a potato masher, adding 3/4 to 1 cup of the reserved stock, as needed, until puree has the consistency of mashed potatoes. Stirring the toasted pecans or pine nuts and season with salt and pepper. |
