Monday, July 30, 2007

Carrots and Broccoli with Ume Dill Dressing

2 cups water
1 pinch sea salt
2 cups carrot chunks
2 cups broccoli stems and flowerettes
sea salt

1/4 cup olive oil
2 TB umeboshi vinegar
pinch sea salt
fresh dill

1. Bring water and salt to a boil. Quickly blanch carrots and remove from the water. Re-boil the water and quickly blanch the broccoli stems, remove. Repeat with flowerettes. Each should be bright and crunchy. Let cool separately.
2. When cool, arrange carrots and broccoli in a beautiful clear bowl.
3. Mix the dressing ingredients and toss with veggies. Let set 5-10 minutes so the dressing can marinade the vegetables.


This recipe is very emblematic of the whole macrobiotic meal concept - beautiful colors, simple ingredients and preparation, clear and full flavor. I love the dill!

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