Sautéed Celery with Crispy Ginger and Herbs
It’s the easiest veggie side dish you’ll ever make.
2 Tbsp coconut oil (or your preferred oil)
7 celery stalks, cleaned and sliced about 1/8-inch thick
salt & pepper
1/2 cup fresh parsley, finely chopped
1 Tbsp dried mint
1 Tbsp fresh dill
1 Tbsp fresh ginger, minced
1 Tbsp fresh turmeric, minced
1/2 lemon, juiced
Get your pan hot for a minute with a medium-sized flame. Add in the coconut oil. Once the oil melts, toss in ginger and turmeric and cook for one minute.
Add in celery, dried mint, and a generous sprinkle of salt and pepper. Toss the celery around so it’s fully coated with the ginger and mint. Cook until celery starts to brown (about 10-15 minutes). Continue to stir while celery is cooking.
Add fresh parsley, dill, and lemon juice. Sauté until the juice evaporates and the celery looks tender and caramelized. The ginger will start to brown. That’s ok! Crispy ginger is like the healthier, spicier cousin to bacon bits.
Put the celery in a serving bowl and squeeze a little extra lemon juice on top. Serve with my lemongrass and thyme chicken for dinner!
It’s about time we turn celery into something other than a vehicle for hummus. If you’re like me, raw vegetables can be hard on your digestion. I decided to give cooked celery a shot. Before you roll your eyes, I promise you this dish is packed with flavor and it’ll change the way you think about celery. With the right amount of citrus, herbs, good salt, and aromatics, celery takes on a whole new earthy personality.
