1 tablespoon of garlic ghee (or any other safe cooking fat you like)
4-6 carrots, julienned – about 1 cup (cut into 2-3″ by 1/4″ pieces)
sea salt and black pepper to taste
1 large zucchini, julienned – about 1 cup
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Preparation:
In a large skillet over medium-high heat, melt the garlic ghee, then place the carrots into the pan. Season with sea salt and black pepper to taste. Cook the carrots until they become brighter in color and just begin to brown on the edges – this will take approximately 10 minutes.
Next, add the zucchini to the pan along with the dill and the garlic powder. Stir to combine. Continue to cook until the zucchini is slightly browned on the edges – approximately 3-5 minutes.
Once the vegetables are cooked, plate them and serve warm with eggs and bacon for breakfast or as a side to any meal
In a large skillet over medium-high heat, melt the garlic ghee, then place the carrots into the pan. Season with sea salt and black pepper to taste. Cook the carrots until they become brighter in color and just begin to brown on the edges – this will take approximately 10 minutes.
Next, add the zucchini to the pan along with the dill and the garlic powder. Stir to combine. Continue to cook until the zucchini is slightly browned on the edges – approximately 3-5 minutes.
Once the vegetables are cooked, plate them and serve warm with eggs and bacon for breakfast or as a side to any meal
Geen opmerkingen:
Een reactie posten