Low Iodine Garlic-Herb Broccoli Mash
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1 ½ lb), cut into florets, stems peeled and roughly chopped
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ cup full-fat coconut milk
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh lemon juice
- 1 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 inside, add the broccoli florets and chopped stems, cover, and steam for 8–10 minutes, until the stems are completely tender when pierced with a fork and the florets are soft throughout.
- 2
While the broccoli steams, heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring frequently, for 3–4 minutes, until golden at the edges and fragrant — watch closely, as the slices can brown quickly.
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