Red Meat Allergy Friendly Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something genuinely luxurious, and this recipe leans into that natural sweetness with bright lemon and silky olive oil. Garlic is bloomed low and slow in the oil until just golden, then poured straight over the mash so every bite carries that fragrant, savory depth. A pinch of turmeric gives the whole bowl a warm, sunny color that makes it look as good as it tastes. The ingredient list is entirely plant-based and built around whole, simple foods, so there's zero guesswork about hidden animal proteins or cross-contact from red meat sources. It comes together in one saucepan and a small skillet, which means cleanup is minimal and the path from raw plantain to finished dish is refreshingly straightforward. Fresh parsley scattered over the top adds a pop of green and a little herbal lift if you want it. Serve it immediately while it's still warm and creamy — this one doesn't like to wait.
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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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