Fennel, celeriac and beans
These fennel, celeriac and beans are vegan, low-carb, low-cal, gluten-free and delicate. It’s a perfect dish for a light lunch on a piece of sourdough. Alternatively, serve it on the side of roasted/grilled meat such as pork and lamb or with grilled fish. I made it with pre-roasted garlic. If you don’t have any, use one raw garlic clove, sliced, instead.
Ingredients
Method
- Peel the celeriac and cut it into 5mm thick long strips.
- Cut the onion and fennel into thin slices.
- Heat the oil, then gently sauté the onion, celeriac and fennel over low heat for 10 minutes under a lid. Stir occasionally.
- Stir in the lemon juice and add the garlic slices (if used), then put the lid on again and cook for 5 more minutes for a few minutes.
- Add the beans and a splash of water and season with salt and pepper. If using roasted garlic, add the soft flesh now and stir. Gently cook under cover for another 5 minutes, until the vegetables are tender.
- Stir in the dill and serve.