A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).
As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:
- Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
- Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.
How to make the green veggie pot?
In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.
The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.
While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.
Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!
Love veggies? Here are some more recipes you might enjoy:
- Sautéed Green Beans with Mushrooms
- Wild Rice with Red Cabbage
- Lentils and Roasted Beets Salad
- Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
Green Veggie Pot
Ingredients:
- 3 tbsp olive oil
- 1 large onion, thinly sliced into half-rings
- 3 celery stalks, roughly chopped
- 2 zucchini, sliced into 1 cm (½-inch) half-moons
- 2-3 fennel bulbs, cut into long wedges
- 1 cup frozen peas
- 1 cup frozen or fresh green beans
- 2 tbsp silan (date syrup)
- 3 garlic cloves, minced
- Zest of 1 lemon, finely grated
- ¼ cup (60 ml / 2 oz) fresh lemon juice
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup (180 ml / 6 oz) water
- For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)
Instructions:
- In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
- Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
- In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
- Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
- To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!
Notes:
- Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
- Don’t skip the celery – it’s essential for the dish’s flavor.
- The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
- Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.
Did you make this recipe?
Please let me know how it turned out!
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