Low Iodine Apple-Sage Plantain Mash
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Learn more →Ingredients
4 servings
- 3 large ripe plantains (yellow with black spots), peeled and cut into 1-inch rounds
- 1 tbsp coconut oil
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and diced small
- 2 cloves garlic, minced
- 2 tbsp fresh sage leaves, finely chopped
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ cup full-fat coconut milk
- ¾ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh sage leaves, whole, for garnish (optional)
Instructions
- 1
Place the plantain rounds in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the plantains are completely tender and easily pierced through with a fork, about 15–18 minutes. Drain and set aside.
- 2
While the plantains cook, heat the coconut oil in a large skillet over medium heat until shimmering. Add the diced apple and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.
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