Green Veggie Pot
serves: 6
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.