broccoli and carrot medallions

August in southern Florida: nothing much that is edible and vegetable grows in this high heat. We went to the local Whole Foods Market and my children chose California broccoli and carrots for breakfast. 

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serves 6

INgredients

1 bunch broccoli

3 large carrots

Pinch of coarse sea salt

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Process

Wash the broccoli and carrots well. Cut off the ends of the broccoli and trim the stalks, removing the tough outer skin.

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Slice the stalks into paper-thin discs and cut the flowers into small, bite-size pieces.

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Water sautée the broccoli: Place about 2 inches of water in a medium-sized stainless steel pan. Add a pinch of sea salt.  On a medium flame, bring the water to a boil. Add the broccoli pieces and be sure all sides get immersed in the water. When the broccoli turns a brighter shade of green, use a mesh skimmer or a slotted spoon to remove it from the pan.

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Remove the ends and any tiny hairs from the skin of the carrots. Slice the carrots into very thin discs (medallions). Do not cook the carrots – these will be eaten raw.

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Arrange the carrot medallions in the center of the plate.

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Build the water-sautéed broccoli around the carrots.

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©Nancy Wolfson-Moche 2013