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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel the celeriac and cut it into 5mm thick long strips.
  2. Cut the onion and fennel into thin slices.
  3. Heat the oil, then gently sauté the onion, celeriac and fennel over low heat for 10 minutes under a lid. Stir occasionally.
  4. 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.
  5. 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.
  6. Stir in the dill and serve.