Sunday, March 6, 2016

Fennel Sake Broccoli & Carrots :: Chef Mark Cleveland @ Hungry Harvest ::




Master the roll cut.  It's easy and fun and with a hard long vegetable like carrots or parsnips it creates a great texture when cooked.  The thin edges are soft and the thick deep center remains al dente.


In a large skillet or wok combine

Amount
Measure
Ingredient
Prep Method
11/2
Tablespoons
Coconut oil

3
Cloves
Garlic sliced


Simmer over med high heat to melt coconut oil and golden up the garlic.   
Then add

1
Large head
Broccoli
Trimed into florets
1
Bunch
Carrots
Scrubbed, roll cut
1 ½
Tablespoons
Pickled ginger
Minced
½
Cup
Sake

½
Teaspoon
Sea salt

¼
Teaspoon
Black pepper

2
Teaspoons
Favorite hot sauce
To taste
2
Teaspoon
Fennel seed


Stir to combine, set heat to high, cover and cook until tender.  
Remember to peel the stems and slice them up.  Broccoli stems are super crunchy and delish.  

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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