Red Meat Allergy Friendly Garlic-Herb 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 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
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_97df9cf5-8d31-4bbd-be55-8458671271df.jpg)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!