Pregnancy Friendly Apple-Sage Plantain Mash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!