Lupin 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 bright lemon and fragrant garlic-infused olive oil. The result is a rustic, golden-hued mash that feels both comforting and a little unexpected, with turmeric adding a warm, earthy undertone and a pop of color throughout. It comes together in a single saucepan and a small skillet, which means cleanup is minimal and the whole process is genuinely relaxed. For anyone navigating lupin avoidance, this dish is a great reminder that avoiding a tricky legume doesn't mean sacrificing richness or depth — every ingredient here is straightforward and easy to verify. The garlic bloomed slowly in olive oil is the kind of small step that makes a big difference, coating every bite with savory warmth. Finish it with a scatter of fresh parsley and serve it straight away while it's still silky and hot.
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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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