Before a fast I eat carrots: carrot juice, raw carrots and cooked carrots. Sweet-tasting and rich in Vitamins A and B-6 and postassium, these root vegetables are grounding to mind and body. Fennel, once considered a weed not fit for consumption, is in the same Apiaceae plant family as carrot.
2 large carrots
½ medium fennel bulb, including greens
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 Tablespoon soy sauce
Wash the carrots and fennel well. If there are any tiny hairs on the carrots, remove them and any brown spots. Cut the carrots on the diagonal, into ovals. Then place the ovals horizontally on the cutting board, and cut each oval into about 9 strips.
Place them in a bowl and set aside. Slice the fennel bulb from the bottom, into 1/4-inch rounds.
Dice the rounds into small, ½-inch long pieces, about the same size as the cut carrots.
Place them in a bowl and set aside.
Chop the greens at the top of the bulb to use for garnish and set aside.
Heat a medium-sized skillet on a medium flame. After about 2 minutes, add the olive oil. Then add the fennel, using cooking chopsticks to heat the pieces on all sides.
Add the carrots, sautéing them on all sides.
When the fennel and carrot are no longer soft, yet still a bit crunchy (should take about 5 minutes total), pour the soy sauce on top.
Place on plates and garnish with the fennel greens.
©Nancy Wolfson-Moche 2013