Gluten-Free Coconut Milk Brussels Sprouts Meal

1. 1

   Put the ghee or coconut oil in a saucepan, warm up, then add sprouts.

2. 2

   Once sprouts warmed up, and soaked up some of the butter/oil, add 1/4 cup of water, salt and simmer for 10/15 minutes or until softer.

3. 3

   Mash the sprouts mildly, add tarragon, garlic, chili flakes and the coconut milk, stir and bring to boil.

4. 4

   If meal is not thick enough, add the 1 tsp of coconut flour, stir in well and let it stand on stove for a minute longer.

5. 5

   Sprinkle with black pepper.

6. 6

   Voila meal is ready.

7. 7

   you could serve it with plain yoghurt.

8. 8

   FOR COCONUT MILK you could use canned one, if it doesnt have any additional ingredients, but its much better to have own. Real easy too.

9. 9

   Stir in 2 tsps of coconut cream with 2 tbsp of hot water first, then once cream dissolved, add rest of the water and you have the coconut milk ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.