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.
1 bunch broccoli
3 large carrots
Pinch of coarse sea salt
Wash the broccoli and carrots well. Cut off the ends of the broccoli and trim the stalks, removing the tough outer skin.
Slice the stalks into paper-thin discs and cut the flowers into small, bite-size pieces.
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.
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.
Arrange the carrot medallions in the center of the plate.
Build the water-sautéed broccoli around the carrots.
©Nancy Wolfson-Moche 2013
« breakfast of leftovers
pink and white radish salad »