The Sexy Forever Recipe Bible (68 page)

1 tablespoon olive oil

1 celery root, peeled and cut into small pieces

1 turnip, peeled and cut into small pieces

1 rutabaga, peeled and cut into small pieces

2 tablespoons (¼ stick) unsalted butter

Sea salt and freshly ground black pepper

In a medium sauté pan over medium heat, add the olive oil and vegetables. Cook slowly. As the vegetables begin to caramelize, add 1 tablespoon of the butter. Continue to cook for 10 minutes. Add the remaining butter. Season to taste with salt and pepper and serve immediately.

SERVES 6

vegetables provençal

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1⁄3 cup olive oil, plus more as needed

3 medium onions, sliced

5 garlic cloves, thinly sliced

3 medium zucchini, sliced

8 sprigs fresh thyme

Sea salt and freshly ground black pepper

12
Candied Tomatoes

Heat the olive oil in a large skillet. Add the onions and cook over medium-low heat until browned and caramelized, about 30 minutes. Add the garlic and cook for 1 minute. Turn up the heat to medium high and add the zucchini (and additional oil if the pan seems too dry). Cook until tender, about 8 minutes.

Sprinkle with thyme leaves, salt, and pepper. Add the tomatoes and stir until combined. Continue cooking until the tomatoes are heated through, about 5 minutes more.

SERVES 6

summer stir-fry

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

1 tablespoon sesame oil

2 yellow summer squash, julienned

2 small zucchini, julienned

1 leek, white part only, julienned

1 pound asparagus, cut into bite-size pieces

2 tablespoons soy sauce

Juice of ½ lemon

Hot chili oil (optional)

Heat a wok over high heat. Add the olive and sesame oils and the yellow squash, stirring constantly for about 2 minutes, or until tender and still a little crunchy. Remove the squash and set aside. Add the zucchini and cook for about 2 minutes; add more oil as needed. Remove and set aside. Repeat with the leek, then the asparagus.

Place all the vegetables back in the wok with the soy sauce and lemon juice. Toss until well coated. Remove from the heat and serve immediately. Add a couple of dashes of hot chili oil as desired.

SERVES 4

stir-fried vegetables

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2