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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