Sesame Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something silky and naturally sweet, and this recipe leans into that with bright lemon and gently golden garlic oil. The turmeric gives the finished mash a gorgeous pale yellow color that looks almost too pretty to eat. Every ingredient here is straightforward and whole, so there's no need to scan labels for hidden sesame in sauces, pastes, or seasoning blends — a real relief when so many global-inspired sides sneak it in. Blooming the garlic low and slow in olive oil is the move that makes this dish taste far more complex than the short ingredient list suggests. A squeeze of fresh lemon juice and a hit of zest keep everything feeling light and vibrant rather than heavy. It works beautifully as a side for roasted meats or fish, but honestly a big bowl of it on its own is hard to argue with.
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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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