Braised Fennel, Bok Choy and Sweet Potato
Summer brings an abundance of fresh produce that is hard to pass up. Late June we are already seeing loads of Bok Choy at the farmers market, and Fennel will be harvested very soon! As for Sweet Potatoes - they need a little more heat and time before they make their appearance on the local farms, but be sure to visit North Tabor Farm - they grow the best Sweet Potatoes on the island! Braised Fennel, Bok Choy and Sweet Potato
- 5 Tblsp coconut oil
- ¼ cup olive oil
- 1 sweet potato cut into small cubes
- 5 tsp fresh ginger minced or grated
- 3 tsp minced garlic
- 1 teaspoons ground cumin
- 3 tsp fennel seeds
- 3 tsp roasted and ground coriander
- 1 teaspoon turmeric
- 1 fennel bulb or kale cut into thin slices
- 1 cup vegetables stock
- 1 head bok choy sliced
Preheat oven 350.Toss the sweet potato cubes with the olive oil and cumin. Spread out on a sheet pan and cook in oven for 20 minutes. They should be still a bit crunchy (resistance starch) Melt the coconut in a skillet and add the ginger and garlic and sauté for one minute. Add the spices and cook for one minute more. Add bok choy and fennel and stock and cover for 12 minutes. Place on serving bowl and sprinkle with cooked Sweet potato. This dish can be made ahead and reheated in oven for 10 minutes before serving.