Almond Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something genuinely luxurious when you treat them right. Here, they're boiled until completely tender, then folded with garlic-infused olive oil, bright lemon juice, a little zest, and a whisper of turmeric that turns the whole bowl a gorgeous pale gold. The result is creamy, savory, and just tangy enough to keep you going back for another spoonful. It's the kind of side dish that surprises people who've never thought of plantains beyond frying them. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that ties everything together beautifully. Pair it with grilled fish, roasted chicken, or honestly just eat it warm from the bowl with good crusty bread.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!