Description
This is a light, bright, satisfying dish to enjoy as we transition into spring.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 large white onion, medium-diced (about 1 ½ cups)
- 1 cup celery, medium-diced
- 1 ½ cups carrots, medium-diced
- Celtic sea salt and fresh black pepper
- 2 cups fennel, thinly sliced*
- 1 teaspoon crushed fennel seeds
- ½ teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1 cup mixed colored baby carrots, cut in half lengthwise*
- 1 cup frozen peas
- 3 tablespoons parsley, coarsely chopped
- 3 tablespoons mint or cilantro, coarsely chopped
- ½ teaspoon lemon zest
- 1 can organic navy beans (15 ounces), rinsed and drained
Instructions
- Heat olive oil in a large deep skillet over medium-low heat.
- Add diced onions, celery and carrots. Season with salt and pepper. Sauté 2 minutes.
- Add fennel seeds, red pepper flakes and garlic.
- Cook on medium-low 5 minutes.
- Add sliced fennel, and sauté until tender, stirring occasionally to prevent browning., about 5 minutes more.
- In the meantime, simmer the mixed baby carrots in well salted water until they are cooked through but still firm, about 3 minutes. Drain and spread on a plate to cool.
- Rinse frozen peas in hot water to defrost.
- Add peas and baby carrots to the rest of the vegetables.
- Add the drained white beans and cook until heated through about 3 minutes.
- Taste to adjust salt and pepper
- Transfer the vegetable medley to a platter. Mix the parsley, mint and lemon zest together and sprinkle over the top.
- Serve.
Notes
If you don’t have fennel, substitute cabbage or cauliflower (cut into small florets).
Asparagus can be used here instead of baby carrots.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Main Dish
- Cuisine: Vegan, Gluten Free, Dairy Free, Seasonal