Gut Friendly Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness and starchy comfort that makes this mash genuinely satisfying without relying on dairy or anything heavy. Boiling them until fork-tender keeps the texture gentle and easy on digestion, which is exactly what you want from a gut-friendly side dish. The garlic is bloomed low and slow in olive oil rather than hit with high heat, so it stays fragrant and mellow instead of sharp or harsh. A squeeze of fresh lemon juice and a little zest lift the whole thing, cutting through the richness of the oil and keeping each bite bright. Ground turmeric adds a warm, golden hue along with its well-known soothing properties, making this more than just a pretty bowl. The ingredient list is short, whole, and recognizable — no processed fillers, no mystery additives, just real food that your body can actually work with. Finish it with a handful of fresh parsley and serve it straight away while it's still warm and silky.
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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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