Low Iodine Turmeric-Ginger Plantain Mash
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 1-inch rounds
- ½ cup full-fat coconut milk
- 1 tbsp coconut oil
- 1 tsp fresh turmeric, finely grated
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the plantain rounds in a large saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the plantains are completely tender and a fork slides through without resistance, about 15 minutes.
- 2
While the plantains cook, heat the coconut oil in a small skillet over medium-low heat. Add the grated turmeric and ginger and cook, stirring constantly, until fragrant and just beginning to sizzle, about 1 minute. Watch closely — the ginger can catch and brown quickly. Remove from heat.
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