An easy side-dish to compliment any meal. Carrots & Broccoli sautéed with olive oil and herbs and spices.
KITCHEN ITEMS YOU'LL NEED
Cast Iron skillet (or stainless steel frying pan will do)
Silicone spatula
Glass or stone cutting board
Stainless steel kitchen knife
Large deep bowl to rinse vegetables in baking soda rinse
Baking soda
Water filter
Filtered water (About 1/2 gallon to rinse vegetables in)
INGREDIENTS
2 heads of organic broccoli
4 large organic carrots 1 teaspoon of organic minced garlic
1/4 cup olive oil (see approved olive oil brands HERE) 1/4 teaspoon of celtic sea salt OR pink himalayan salt 1 tablespoon of organic parsley INSTRUCTIONS
TIP: The key to geting these two "opposite" vegetables to be evenly cooked is to sautee the carrots first before the broccoli, then add the broccoli in later.
Filter the water you'll need to rinse vegetables
In large deep bowl place the filtered water and 1 tablespoon of baking soda in the water. Baking soda is "antifungal" but NOT anti-bacterial. You want to preserve the bacterial strains on food and only kill the fungus.
Place the broccoli and carrots into the large bowl and let them sit for about 5 minutes.
Using your cutting board and knife cut the carrots and broccoli discarding the tips or stems and set aside.
On Medium heat place your skillet onto your stovetop.
Pour the 1/4 cup of Olive oil into the skillet and heat.
Add ONLY the carrots and using your silicone spatula coat the carrots well with the oil.
At this time you'll want to add all of your additional salts, herbs and spices but DO NOT yet add the broccoli.
Cook the carrots on oil and herbs and spices for about 15 minutes.
After 15 minutes, add the broccoli to the skillet and using the spatula stir the broccoli into the carrots and oil/spic mixture until well coated.
At this point in the cooking process I like to put a lid over the skillet to steam the broccoli. THIS step will cause the carrots and broccoli to become evenly cooked "THE SAME".
Remove from heat and serve!!
STORAGE
This side dish can be made in large quantities and stored in ONLY the FREEZER, in either glass storage containers that do not contain BP plastic lids, OR you can also store these nicely in silicone pouches in the freezer. Below are both options that work great for storage.
