AIP Friendly Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something genuinely luxurious, and this recipe leans all the way into that natural sweetness and starchy body. Garlic bloomed slowly in good olive oil, bright lemon juice, a whisper of zest, and golden turmeric turn a humble bowl of mashed plantain into a side dish that feels intentional and satisfying rather than like a compromise. For anyone navigating the autoimmune protocol, finding comfort food that actually fits the framework can feel like a constant uphill battle, but every single ingredient here is clean and on-plan — no nightshades, no grains, no dairy, no eggs. The technique is straightforward: boil, drain, mash, fold in the infused oil, and you're done in well under thirty minutes. It serves four, which makes it an easy addition to a weeknight dinner spread or a meal-prep staple you can reheat throughout the week. A handful of fresh parsley scattered over the top adds a pop of color and a little herbal lift if you have it on hand. This is the kind of dish that proves eating for healing doesn't have to mean eating without pleasure.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp 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 and a fork slides through without resistance.
- 2
While the plantains cook, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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