Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup coarsely chopped pecans -- or pine nuts

  3. 2 ripe plantains -- , peeled and sliced

  4. 4 cups chicken stock

  5. 1 tablespoon olive oil

  6. 2 scallions -- green part only,

  7. -- chopped 3 garlic -- , minced

  8. Salt and freshly ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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