Ingredients
-
150ml Ossa Beef Bone Broth Boost
-
1 Tbsp Ossa Ghee
-
0.5-1kg of Octopus
-
Half a sweetheart cabbage
-
Two fennel bulbs
-
2 Tbsp Organic double-cream
-
Pink Salt to season
Directions
Sauté the cabbage and fennel in ghee.
Then blend with black garlic (optional) and beef bone broth and an extra dollop of ghee to help emulsify.
Then stir in the cream.
Then take the cooked octopus and massage in ghee and pink salt before taking to the grill.
Dish the sauce and place the griddled octopus on top and add a sprinkle of extra virgin olive oil to serve.
Recipe Note
The nutritional information provided is an estimate and may vary depending on the ingredients used. For accurate details, please refer to the labels on OSSA Organic products.
Nutrition
Nutrition
- Serving Size
- 1 bowl (about 2 cups)
Amount/Serving
% Daily Value
- Saturated Fat
- 3 grams
- Cholesterol
- 60 milligrams
- Sodium
- 500 milligrams
- Carbs
- 9.8 grams
- Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 30 grams
