Seeds 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 takes them somewhere bright and savory with garlic-infused olive oil, fresh lemon, and a whisper of turmeric. The result is a golden, velvety mash that feels both comforting and a little unexpected. Every single ingredient here is whole and straightforward, so anyone navigating seed-free eating can dig in without scanning labels for hidden sesame, poppy, or sunflower derivatives. The garlic gets a quick bloom in olive oil before it hits the mash, which builds a depth of flavor that makes this feel far more involved than it actually is. A squeeze of fresh lemon juice and a little zest cut through the richness and keep each bite lively. It works beautifully as a side alongside roasted chicken or grilled fish, but honestly it holds its own as a simple, satisfying bowl on its own. Fresh parsley on top is optional, but it adds a pop of color that makes the whole dish look like something you'd order at a restaurant.
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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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