Low Iodine Coconut Cream Broccoli Mash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!