Fennel, Carrot and Turkey Hash
3.6g
Net Carbs
18.1g
Protein
5.2g
Fat
1.5g
Fiber
141
Calories
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 12 ounces Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted)
- 1/4 cup Freshly Squeezed Orange Juice
- 3 teaspoons Orange Zest
- 1/4 teaspoon Fennel Seed
- 1 tablespoon Tamari Soybean Sauce
- 1/2 cup chopped Scallions or Spring Onions
- 6 ounces Fennel Bulk
- 1/2 cup chopped Carrots
Directions:
- Dice the fennel and carrot. 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 fennel seeds, tamari, scallions and diced turkey. 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.
