Beet and Fennel Stir-fry

[Guest guest]

Beet and Fennel Stir-fry

4 servings—Egg- & Dairy-free

 

Beets give this stir-fry a wonderful color and flavor.

 

2 baby red or golden beets, trimmed

2 Tbs. peanut oil

1 cup packed sliced shallots

6 oz. cremini mushrooms, stemmed

1/2 lb. sugar snap peas, stringed

2 1/2 tsp. mustard seeds

1 1/2 tsp. dried thyme

3/4 tsp. sugar

1 1/2 cups thinly sliced fennel

1/2 cup fresh shelled peas or 1/2 cup frozen

4 scallions (white and light green parts), sliced on

diagonal into 1/2-inch pieces

1/2 cup fresh flat-leaf parsley

2 Tbs. balsamic vinegar

1. Bring medium pot of salted water to a boil. Add

beets and cook, until tender, about 15 minutes; drain.

When cool enough to handle, peel beets and cut each in

half.

2. In large wok or large nonstick skillet, heat oil

over high heat. Add shallots and mushrooms and

stir-fry 3 minutes. Add sugar snap peas and stir-fry 2

minutes. Mix in mustard seeds, thyme and sugar. Add,

fennel and peas and stir-fry 4 minutes. Add scallions,

parsley, vinegar and beets; toss to blend. Season to

taste with salt and pepper and serve hot.

PER serving: 225 CAL; 7 G PROT; 7 G TOTAL FAT (2 SAT.

FAT); 27 G CARB.; 0 MG CHOL; 131 MG SOD.; 6 G FIBER

 

 

 

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