Anti Inflammatory Coconut Cream Broccoli Mash
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- ½ cup full-fat coconut cream
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp fresh lemon juice
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket in the pot, add the broccoli florets, cover, and steam for 8–10 minutes, until the florets are completely tender when pierced with a fork and a bright, deep green.
- 2
While the broccoli steams, warm the coconut oil in a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, for 1–2 minutes, until fragrant and just softened but not browned. Watch closely, as the garlic can color quickly. Remove from heat and stir in the turmeric.
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