Anti Inflammatory Turmeric-Ginger 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 full-fat coconut milk
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 cloves garlic, minced
- ½ tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the broccoli florets and chopped stems, cover, and steam until completely tender and a fork slides through the thickest stem piece with no resistance, about 8–10 minutes.
- 2
While the broccoli steams, warm the olive oil in a small skillet over medium-low heat. Add the garlic and grated ginger and cook, stirring frequently, until fragrant and softened but not browned, about 1–2 minutes. Watch closely, as the garlic can color quickly.
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