Red Meat Allergy Friendly Whole30 Rosemary-Mustard Sautéed Plantains
Total time25 min
Prep time10 min
Cook time15 min
4.9(6)
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Learn more →Ingredients
4 servings
- 2 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 tsp fresh rosemary, finely chopped
- 2 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp chicken broth
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the ghee in a large (12-inch) skillet over medium heat until shimmering and the foam subsides.
- 2
Add the plantain slices in a single layer, season with the salt and pepper, and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Flip each slice and cook for another 3–4 minutes until the second side is equally golden and the plantains are tender when pierced with a fork.
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