Sautéed Broccolini with Carrot Purée
The bright orange colour of the carrot purée contrasts the green broccolini, making this simple side dish really stand out on the plate. Broccolini is packed with essential nutrients and antioxidants, while carrots are known to boost your immune system and are rich in Vitamin A. This is why we’ve all heard that carrots can improve eyesight. If you’re not yet convinced, this recipe is also paleo-friendly and free from all major allergens.
Serves 4
INGREDIENTS
4 Carrots
¼ Cup Water
2 tbsp Olive Oil
8 Broccolini Florets
Broccolini Dressing: 1 tbsp Apple Cider Vinegar, 2 tbsp Coconut Aminos, 1 tbsp Olive Oil, Herbes de Provence (Parsley, Basil, Oregano, Rosemary, Thyme)
Salt
INSTRUCTIONS
Bring some water to boil in a small pot with a pinch of salt.
Rinse and chop the carrots into sizeable chunks.
Drop carrot pieces into the pot and boil until fork tender.
Transfer softened carrots to a small bowl.
Add water and olive oil, and mash until smooth.
Add dressing ingredients to a small jar and shake to combine.
Dip broccolini florets in the dressing to coat.
Heat cooking oil in a frying pan on medium heat.
Place the broccolini in the pan and fry for a few minutes before flipping.
Remove from heat and sprinkle with sea salt.
