Walnut 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 oil, and a whisper of turmeric that turns the whole bowl a gorgeous pale gold. It's comfort food with a citrusy edge, and it comes together with nothing more than a saucepan, a skillet, and a fork or masher. The technique is simple but smart: garlic is gently bloomed in olive oil until just golden, then poured straight over the drained plantains so every bit of that savory depth gets folded in. A squeeze of fresh lemon juice and a little zest cut through the richness and keep things lively rather than heavy. For anyone navigating tree nut allergies or sensitivities, this dish is a genuinely satisfying find — no nut-based thickeners, no walnut oils, just clean whole ingredients from start to finish. Finish it with a scatter of fresh parsley if you have it on hand, and serve it right away while it's still warm and silky.
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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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