Fennel, Carrot and Turkey Hash
3.6g
Net Carbs
18.1g
Protein
5.2g
Fat
1.5g
Fiber
141
Calories
Ingredients:
- 2 tablespoons canola oil
- 3/4 medium fennel bulb (170g), diced
- 1/2 cup chopped carrots (64g), diced
- 1 medium orange, providing 3 teaspoons zest and 1/4 cup juice
- 12 ounces cooked turkey breast, diced
- 1/2 cup chopped scallions
- 1 tablespoon tamari soybean sauce
- 1/4 teaspoon fennel seed
Directions:
- In a large skillet over medium heat, heat oil; add the fennel and carrot and sauté for about 3 minutes. Zest and juice the orange.
- Add orange zest and juice. Simmer until liquid is almost absorbed, about 4 minutes.
- Stir in turkey, scallions, tamari and fennel seeds. Cook for another 6 minutes until the turkey is heated through. Top each serving with a poached egg if desired, add 1.3g NC to the total per serving.
