Citric Acid Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something wonderfully creamy and naturally sweet, and this recipe leans into that with garlic-infused olive oil, bright lemon, and a whisper of turmeric for color. The result is a silky, golden mash that feels both comforting and a little unexpected. For anyone navigating a citric acid sensitivity, the challenge with flavored dishes like this is that many store-bought seasonings and sauces sneak in citric acid as a preservative — here, every ingredient is straightforward and easy to verify. The lemon juice and zest come straight from the fruit itself, which is a natural source of citric acid in its whole, unprocessed form rather than the manufactured additive that causes problems for many people, so always check with your own tolerance and healthcare guidance. Garlic bloomed slowly in olive oil is one of those small techniques that punches way above its weight, coating every bite of mash with deep, savory flavor. A scatter of fresh parsley at the end keeps things feeling vibrant and fresh. This is the kind of side dish that quietly steals the show at the table.
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!