Carrageenan Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty and black — are naturally sweet and starchy, and a quick sauté in ghee turns them into something genuinely special. The edges caramelize into deep golden rounds while the centers stay tender, and then a hit of fresh lemon juice, zest, and dill pulls the whole thing in a bright, herbaceous direction you might not expect. It's a side dish that feels a little fancy but comes together in one skillet with barely any effort. Carrageenan is a thickener that sneaks into a surprising number of packaged foods and dairy alternatives, but every ingredient here is clean and whole — nothing processed, nothing hidden. Ghee gives the plantains a rich, nutty base without any of the additives found in some butter substitutes or cooking sprays. A pinch of red pepper flakes at the end is optional, but it adds just enough heat to balance the sweetness of the fruit. Serve these immediately while they're still warm and glossy — they disappear fast.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
- 2 tbsp ghee
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh dill, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat the ghee in a 12-inch skillet over medium heat until shimmering and the foam subsides, about 1 minute.
- 2
Arrange the plantain rounds in a single layer in the skillet — work in two batches if needed to avoid crowding. Season with the salt and pepper. Cook undisturbed for 3–4 minutes, until the undersides are deep golden brown and the edges look caramelized.
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