- 4 cups peeled and diced kohlrabi (keep tender leaves and stems to sauté)
- 1–2 cups diced cauliflower (stems)
- 1 large peeled and cut Russet potato
- 1–2 cups coconut milk
- 1 teaspoon finely grated lime zest
- Sea salt to taste
Bring the kohlrabi, potato (added for creaminess but can be left out) and cauliflower in coconut milk to a boil (the coconut milk should come up two-thirds to the vegetables, not cover them completely). Simmer (steam) gently over medium-low heat for about 20 minutes, or until soft. Don’t strain but instead mash with liquid and all (if you are worried for a soupy mash, take out a cup first, and add progressively as you mash). Serve hot.