Celery Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that caramelizes beautifully in a hot skillet, and this bright, herby preparation takes them somewhere genuinely special. Ghee gives each round a deep golden crust with slightly crisp edges, while a finish of fresh lemon juice, lemon zest, and chopped dill lifts the whole dish into something that feels almost restaurant-worthy. The combination of sweet, tangy, and grassy flavors is surprisingly addictive, and the optional pinch of red pepper flakes adds just enough heat to keep things interesting. For anyone navigating a Whole30 reset, this kind of side dish is a reminder that clean eating doesn't have to mean boring eating. There's no celery or celery-derived ingredient anywhere in this recipe, so it's completely safe for those avoiding that allergen without any substitutions required. Serve these straight from the pan while they're still sizzling — they're at their absolute best the moment they hit the plate.
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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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