Rutabaga and coconut puree

Ingredients:

• 2 rutabagas
• 3/4 cup coconut milk
• 1 tbsp. l. coconut oil
• 1 teaspoon curry powder
• 1 teaspoon grated ginger
• 1 teaspoon cinnamon

Preparation:

1. Boil 2 diced, peeled rutabagas and 2 crushed garlic cloves in salted water until tender, 20–30 minutes; drain. In the same pan, heat 1 tablespoon coconut oil over medium heat. Add 1 teaspoon each curry powder, grated fresh ginger, and a pinch of cinnamon; stir for 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a boil.
2. Add the rutabaga and mash until smooth. Season with salt and pepper to taste. Sprinkle with cilantro.