Coconut Carrot Mash With Meyer Lemon Brussels Sprouts – a delicious recipe with Coconut Carrot, carrots, full fat coconut milk, cashew milk, coconut aminos, ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For the Carrot Mash: In a medium saucepan just cover the carrots with water. Bring to a boil and reduce to a simmer, cook for 20-25 minutes until tender. Once tender, drain in a colander and return the carrots to the saucepan. On low heat, add the remaining ingredients and mash with a potato masher until smooth. Remove from heat and set aside.
2
For the Brussels Sprout Topping: Heat the sesame oil in a medium skillet and add the Brussels sprouts. Cook until golden, about five minutes. Remove from heat and add the remaining ingredients.
3
To Serve: Make a bed of the coconut carrot mash using half of the mixture in the saucepan. Spoon half of the Brussels sprout topping over the mash and garnish with the sesame seeds and Nanami Togarashi.
93
kcal
Calories
2
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Coconut Carrot Mash, 10 small carrots, peeled and cut into 1/4 inch pieces, 1/4 cup full fat coconut milk, 1/4 cup cashew milk, and more.
Yes, Coconut Carrot Mash With Meyer Lemon Brussels Sprouts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
