Legume Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something surprisingly creamy and satisfying, and this version leans into bright, bold flavors that make it feel anything but plain. Garlic bloomed slowly in olive oil brings a mellow, fragrant richness, while fresh lemon juice and zest cut right through the natural sweetness of the fruit. A pinch of turmeric gives the whole bowl a warm golden hue that looks as good as it tastes. For anyone navigating a legume-free lifestyle, this is the kind of comfort food that requires zero substitutions or workarounds — every single ingredient is naturally in the clear. It works beautifully as a side alongside roasted meats or grilled fish, but honestly it's hearty enough to anchor a lighter meal on its own. The technique is straightforward: boil, drain, mash, and fold in the infused oil — no special equipment needed, just a pot and a fork or masher. Finish with a scatter of fresh parsley and serve it straight from the bowl while it's still warm and fragrant.
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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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