Barley Free Lemon & Olive Oil Plantain Mash
Ripe plantains mashed with garlic-infused olive oil, bright lemon, and a whisper of turmeric — this is comfort food that genuinely earns its place on the table. The natural sweetness of yellow-black plantains balances beautifully against the citrus and savory garlic, creating a side dish that feels both rustic and a little bit special. Every single ingredient here is naturally free of barley and any grain-based additives, so there's no label-scanning required before you get started. The technique is straightforward: boil the plantains until fork-tender, bloom the garlic gently in olive oil so it turns fragrant and golden without burning, then fold everything together into a silky, golden mash. A finishing scatter of fresh parsley adds a pop of color and freshness that makes the whole bowl look as good as it tastes. It comes together in under half an hour and works beautifully alongside grilled proteins, roasted vegetables, or honestly just on its own with a spoon.
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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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