Fennel and Parsnip Stir Fry is a quick and easy meatless meal that you can whip up any night of the week.
Did you know I could eat vegetable stir fry every day of my life and never tire of it?
You and I used to stir fry together on the reg, but it’s been a while since we’ve broken out the wok. How come?
Blame it on the holidays and the fact that I put myself on the cookie-and-bourbon diet for like 3 months. But, good news!: we’ve all nestled into 2015 and have returned to normalcy. Which means: vegetables!
I used to go a little overboard with stir fry by adding 8 different types of veggies that required varying lengths of time to cook, along with a plethora of spices and sauces.
While this is a nice approach for getting all your vitamins (and flavors) in one fell swoop,
I’ve recently succumbed to the inner-lazy. I’m embracing the 2 to 3-veggie stir fry for quick and easy weeknight meals.
Hearty winter vegetables are perfect for the stir frying because they’re filling and are low maintenance when it comes to cooking.
Fennel and parsnips have been two of my favorites lately. Both have such a unique flavor, and are super versatile.
I added fresh ginger and garlic to the stir fry and then plopped a hunk of butter in the skillet at the very end for some added oomph.
I also threw in some Coconut Secret Coconut Aminos (similar to liquid aminos), which is my preference over soy sauce. All things stir fried together make for an easy, fresh, and flavorful meal.
If you’ve never added fennel to stir fry, I definitely recommend it!
The hard bulb softens up, but is also left with a crispy outside. It even gets a sort of caramelized flavor.
This fennel ginger parsnip stir fry can be made any night of the week, and is great for those of us who enjoy a meatless meal or two.
On the flipside, it’s easy to add chopped raw chicken to this dish to give it a little meat infusion. I ate the stir fry with cooked quinoa, but you can also serve it up with rice.
Stir fry all the vegetables!
Also try my Cabbage Stir Fry and my Vegetable Stir Fry with Thai Peanut Sauce.
Fennel and Parsnip Stir Fry
Ingredients
- 2 tablespoons grapeseed oil or olive
- 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 grass-fed butter
- Cooked quinoa or cauliflower rice for serving
Instructions
- 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. Note: use vegan butter spread or omit the butter if vegan.
- Serve stir fry with choice of cooked quinoa or cauliflower rice.
Confession: I’ve never done anything with fennel or parsnips, ahh! But, I feel like now is as good a time as any and a stir-fry is the perfect way to do it!
Same here! I’ve seen fennel but never knew what to do with it. This looks perfect to me!
I just got a wok for Christmas, and I’ve been a stir fry addict ever since. This is totally happening. My wok is going to love you forever (and so am I). Pinned.
I’ve never had fennel, but the idea of it in a stir fry is intriguing! This sounds delish!
Fennel is delicious! You can even cut it up and snack on it raw, like celery sticks but with an anise flavor. Parsnips are good too, but I’ve never thought to add them to stir fry. Great idea, Julia! 🙂
I’m going to copycat everyone else and say that I never use fennel, but I apparently need to! I see it in the grocery store and think ‘hmmm, that’s interesting’ haha maybe I should actually buy it one of these times.
Meat infusion….he he he 🙂
Sounds delicious! I’ve never tried stir frying these ingredients but I shall try!
Saw your pic in a tweet, needed to read your recipe. So how about my stir fry with Brussels sprouts that’s on my stove right now? 😉
I’ve still never cooked with parsnips (I know, I’ve been living under a rock), but I’m in love with this dish! The 2-3 vegetable stir-fry is perfect for lazy weeknights (read: every night in my house). Pinning to try soon!
Oh, fennel – I never tire of you. Looks great Julia!
Well, I actually cooked the dish and I had never done anything with Parsnips nor fennel. It is a simple delicious dish and my husband loved it too. I used Liquid aminos and did not add the ginger because did not have any. It was still great. I toasted the Quinoa before cooking it for a true Peruvian flavor.
I’m so happy to hear it! Thanks for letting me know, Rosalinda! xo