Steamed broccoli mash

Some days the body wants soft food. A warm, smooth mash is a real kindness on those days. This one stands in for mashed potatoes without a nightshade in sight, a quiet workhorse of the Core list. It also uses the broccoli stems most people throw away, so nothing goes to waste.

Broccoli is a source of vitamin C and fiber, both of which the body draws on as it does its daily work of repair. The cream here comes from full-fat coconut milk, not dairy, so it stays Core-compliant while still tasting rich. 3 ingredients, 1 blender, and you have a side that goes with almost anything.

There is a plainness to this dish that I have come to trust. Bright green going soft and silky, a little salt, the smell of warm coconut. It is food that meets you where you are.

Ingredients

• 2 lbs broccoli (frozen or fresh, stems included)
• 2/3 cup full-fat coconut milk
• 1 tsp fine sea salt

Method

Steam the broccoli in a basket over simmering water until knife-tender, about 15 minutes from frozen or about 5 minutes fresh.

While it is still hot, add the broccoli to a high-speed blender with the coconut milk and salt. Blend 10 to 15 seconds, using the plunger to keep it moving, until smooth.

Taste and adjust the salt. Serve warm.

For anyone sensitive to coconut, the source swaps in bone broth for the coconut milk; the mash is a little less creamy and still comes out smooth. This one mashes and reheats well, so it suits make-ahead and batch cooking. Cauliflower or Brussels sprouts work the same way if you want to rotate.

*Adapted from a-squirrel-in-the-kitchen*