Nitrate & Nitrite 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 version leans into that with bright lemon, fragrant garlic-infused olive oil, and a whisper of turmeric for color. The result is a silky, golden mash that feels both comforting and a little unexpected on the table. Every single ingredient here is whole and unprocessed, which means there's no need to squint at a label hunting for hidden preservatives or cured-meat-style additives that so often sneak into packaged convenience foods. The technique is straightforward: boil the plantains until completely tender, bloom the garlic gently in olive oil so it turns fragrant without burning, then fold everything together with fresh lemon juice and zest for a lift that keeps the dish from feeling heavy. A handful of chopped parsley scattered over the top adds a pop of green and a fresh herby note that ties it all together. This mash works beautifully as a side alongside roasted vegetables or grilled fish, but honestly it's good enough to eat straight from the bowl with a spoon.
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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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