Fennel, Carrot and Turkey Hash Recipe
Cook Time: 20 Minutes
Phase: Phase 3
2 tbsp Canola Vegetable Oil
6 oz Fennel Bulk
0 1/2 cup, chopped Carrots
3 tsp Orange Zest
0 1/4 cup Freshly Squeezed Orange Juice
0 1/4 tsp Fennel Seed
1 tbsp Tamari Soybean Sauce
0 1/2 cup, chopped Scallions or Spring Onions
12 oz Turkey Breast Meat (Fryer-Roasters, Cooked, Roasted)
- 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.
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