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!
- 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
- 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.
*You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.
Nutrition InformationYield 2 Serving Size 1 Serving
Amount Per Serving Calories 301Total Fat 20gUnsaturated Fat 0gCarbohydrates 30gFiber 7gSugar 11gProtein 3g