Eosinophilic Esophagitis Friendly Garlic-Herb Plantain Mash
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Learn more →Ingredients
4 servings
- 3 large ripe yellow plantains (skins mostly yellow with some black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ cup full-fat coconut milk
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp fine sea salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender when pierced with a fork with no resistance.
- 2
While the plantains cook, heat the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and stir in the grated ginger, letting it sizzle for 30 seconds in the residual heat.
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