Tree Nut 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 beautifully. Garlic bloomed slowly in olive oil, bright lemon juice, a whisper of zest, and golden turmeric all fold in to create a side dish that feels both comforting and a little unexpected. The whole thing comes together with pantry staples and fresh produce, so there's zero need to scan labels for hidden nut-based thickeners or oils — every ingredient here is exactly what it says it is. That garlic-infused olive oil step is the real secret; taking those extra two minutes to warm the garlic low and slow makes the flavor bloom in a way that raw garlic simply can't match. The turmeric gives the mash a gorgeous pale gold color that looks stunning on the table without adding any heat or bitterness. Finish it with a scatter of fresh parsley if you have it on hand, and you've got a dish that's rustic enough for a weeknight but impressive enough to set out for guests.
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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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