Name: Fennel, celeriac and beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 1 fennel; ½ celeriac; 1 Tbsp olive oil; ½ Lemon juiced; 1 tin cannellini beams; ½ bulb roasted garlic or 1 fresh garlic clove, chopped; 2 Tbsp chopped dill

Fennel, celeriac and beans

20 Aug 2024

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 onion
1 fennel
½ celeriac
1 Tbsp olive oil
½ Lemon juiced
1 tin cannellini beams
½ bulb roasted garlic or 1 fresh garlic clove, chopped
2 Tbsp chopped dill

Instructions

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.

https://cooktogether.com/recipe-items/fennel-celeriac-and-beans/

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