Celery Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — starchy enough to hold their shape in the pan but sweet enough to caramelize beautifully in ghee. That golden crust you get from cooking them undisturbed in a hot skillet is genuinely hard to beat, and the garlic-herb finish takes the whole thing somewhere special. Smoked paprika, fresh cilantro, flat-leaf parsley, and a bright squeeze of lime come together in the last few minutes to create layers of flavor that feel way more involved than the ingredient list suggests. Every component here is straightforward and naturally free of the sneaky additives that can make store-bought sides a gamble. The ghee gives it a rich, nutty depth while keeping things compliant with Whole30 guidelines, so you're not sacrificing anything in the flavor department. Serve these straight from the skillet with extra lime wedges and they disappear fast — equally at home alongside grilled protein or as a bold, satisfying snack on their own.
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Learn more →Ingredients
4 servings
- 2 large ripe yellow plantains (peels mostly yellow with some black spots)
- 2 tbsp ghee
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lime juice (from about ½ lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains and slice them on the diagonal into 1/2-inch rounds. Pat the slices dry with a paper towel.
- 2
Melt the ghee in a large (12-inch) skillet over medium heat until shimmering. Add the plantain slices in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown.
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