Fennel, celeriac and beans
20 Aug 2024
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.
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Categories
- Meal Type: - Dinner - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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