Wheat Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness and starchy body that makes this mash incredibly satisfying without a single grain of flour or wheat in sight. Boiling the chunks until fork-tender is the key move here, giving you that soft, yielding texture that mashes into something almost luxuriously creamy. The real magic happens when garlic-infused olive oil gets folded in alongside bright lemon juice and zest, cutting through the plantain's richness with just the right amount of acidity. A pinch of turmeric pulls everything together visually and adds a subtle warmth that makes the pale yellow mash look as good as it tastes. This is the kind of side dish that surprises people — it reads simple on paper but delivers layers of flavor that feel anything but basic. Scatter fresh parsley over the top before serving and it's genuinely beautiful on the table. Pair it with roasted chicken, grilled fish, or honestly just eat it straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!