FENNEL AND PARSNIPS: TWO THINGS THAT FOLKS HAVE A HARD TIME FIGURING OUT HOW TO USE. WELL, LOOK NO FURTHER! THIS ONE IS QUICK, EASY, AND ALL THINGS SAVORY FOR COOLER WINTER DAYS.
Adapted from The Roasted Root blog.
2 tablespoons grapeseed oil or olive oil
½ large yellow onion sliced
1 large bulb fennel sliced
2 large parsnips peeled and chopped
5 cloves garlic minced
1 tablespoon fresh ginger peeled and grated
2 tablespoons coconut aminos*
½ teaspoon sea salt or to taste
1 tablespoons to 2 butter
Cooked quinoa or cauliflower rice for serving
Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes. Remove the cover, and continue sauteing another 8 to 12 minutes, until vegetables reach desired “done-ness” (Note: if you need more liquid at any point, add a small amount of water or more coconut aminos)
Add the salt and grass-fed butter, stir to incorporate.
Serve stir fry with choice of cooked quinoa or cauliflower rice.
*You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.