Crispy Fennel, Carrot and Celery Stir-Fry
When three veggies meet in the pan for a colorful dish
- Prep time: 15 minutes
- Cook time: 10 minutes
These vegetables are going for crispy, fragrant, and dangerously addictive. In just 25 minutes flat, you'll have a side dish that steals the spotlight from the main course.
Ingredients
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fennel
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carrots
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celeriac
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onions
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olive oil
Recipe steps
Prep your veggie brigade
Wash and cut 2 fennel bulbs into thin wedges, 3 carrots into sticks, and ½ celeriac into cubes. Thinly slice 1 onion. Everything should be roughly the same size for even cooking (we’re ugly, but organized).
The big dive into hot oil
Heat 3 tablespoons of olive oil in a large skillet or wok over high heat. Add the onion and sweat for 2 minutes. It should turn translucent but not browned (patience, my friend).
The veggie dance
Add the carrots and celeriac, stir-fry for 3 minutes. Then add the fennel and continue cooking for 5 minutes, stirring regularly. The vegetables should stay crispy. Season with salt and pepper, add a pinch of fennel seeds if you’re a fan.
The finishing touch
Just before serving, add the zest of one lemon, a squeeze of lemon juice, and a few snipped fennel fronds. A twist of the pepper mill, and you’re ready to dig in!
Tips and variations
- Add toasted slivered almonds at the last moment for an even crunchier bite.
- For an Asian twist: swap the lemon for soy sauce and freshly grated ginger, and serve over rice.
- Don’t throw away those fennel fronds! They’re perfect for flavoring fish en papillote or jazzing up a salad.
Anti-waste tips
Carrot tops (if you have them) make a delicious pesto when blended with garlic, walnuts, and parmesan.
Cold leftovers make an excellent salad the next day, with a bit of mustard vinaigrette and some walnuts.
