AIP Friendly Garlic & Herb Mashed Plantains
Creamy, golden, and deeply savory, this mashed plantain dish is the kind of comfort food that feels indulgent while staying completely on track for an elimination-style protocol. Green plantains are fried until tender and golden, then mashed with fragrant garlic-infused olive oil, warming turmeric and ginger, and just enough bone broth to bring everything together into a rich, cohesive mound. The result is hearty and satisfying in a way that's hard to believe comes from such a short, clean ingredient list. For anyone navigating a strict autoimmune elimination phase, finding a side dish this craveable — with zero grains, dairy, eggs, nightshades, or legumes — feels like a genuine win. The lime juice and fresh cilantro stirred in at the end brighten the whole thing up and keep it from feeling heavy. It comes together in one skillet and a bowl, serves four, and is the kind of recipe you'll find yourself making on repeat long after any elimination phase is over.
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Learn more →Ingredients
4 servings
- 3 green plantains (about 2 lb total)
- ½ cup olive oil, divided
- 4 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- 2–4 tbsp bone broth, warmed
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Peel the plantains by cutting off both ends, scoring the skin lengthwise along the ridges, and pulling the peel away in sections. Cut the flesh into 1-inch rounds.
- 2
Heat 6 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer — work in two batches if needed to avoid crowding — and fry for 4–5 minutes per side, until deep golden and tender when pierced with a fork. Transfer to a paper-towel-lined plate with a slotted spoon.
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