Ingredients

The following ingredients have 4 Servings
  • 1 large rutabaga (cut into small dice)
  • 1/2 cup coconut water*
  • 1/2 cup water
  • 1 small onion (finely chopped)
  • 3 tbsp coconut oil
  • 2 cups broccoli florets
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly cracked black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/4 cup fresh coconut shavings (or unsweetened coconut flakes)

Instruction

  • Put the rutabaga, coconut water and water into a large skillet. Set over high heat and bring to the boil, then continue cooking uncovered until all the liquid has evaporated, about 8 to 10 minutes.
  • Add the coconut oil, onion and salt to the pan and cook until the rutabaga is really soft and takes a nice golden coloration, again, about 10 minutes.
  • Throw in broccoli florets and continue cooking for about 2 minutes, until the broccoli becomes tender.
  • Toss in coconut shavings, black pepper and nutmeg and then mash coarsely with a potato masher. Serve immediately, topped with more coconut shavings and coconut oil, if desired.