Eosinophilic Esophagitis Friendly Garlic & Herb Mashed Plantains
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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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