Carrageenan Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something wonderfully creamy and naturally sweet, and this version leans into that with garlic-infused olive oil, bright lemon juice, and a whisper of turmeric that turns the whole bowl a gorgeous pale gold. It's comfort food with a little sunshine in it. For anyone navigating carrageenan-free eating, the challenge often comes down to processed dairy alternatives and packaged convenience foods that sneak the additive in as a thickener or stabilizer — this recipe sidesteps all of that entirely, built from whole, unprocessed ingredients with nothing hidden in the list. The technique is simple but smart: blooming the garlic gently in olive oil before folding it into the mash means every bite carries that mellow, fragrant depth rather than a sharp raw bite. A squeeze of fresh lemon and a little zest keep things lively and stop the richness from feeling heavy. Finish with a scatter of fresh parsley if you have it on hand — it adds color and a clean herby note that makes the dish feel finished and intentional. This one works beautifully as a side to roasted vegetables or grilled proteins, but honestly it's good enough to eat straight from the bowl.
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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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