Crisp celery and sweet fennel might sound humble, but a hot skillet and a little patience transform them into something genuinely craveable — tender at the center, lightly golden at the edges, and fragrant with garlic and fresh dill. Eating to crowd out candida often means giving up the sauces, sugars, and fermented condiments that make food feel exciting, which is exactly why this sauté is such a find. Every ingredient here — olive oil, fresh vegetables, apple cider vinegar, garlic — is clean and purposeful, with nothing hidden that could set you back. The splash of apple cider vinegar lifts the whole dish, pulling up those caramelized bits from the pan and adding a bright, tangy note without any sweeteners. Fresh dill stirred in off the heat keeps its grassy, almost floral character intact, and a little optional lemon zest makes the flavors pop even more. It comes together in well under 20 minutes and serves four, so it works just as easily as a weeknight side as it does for meal prep.
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Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
Add the fennel and celery to the skillet, season with the salt and pepper, and cook, stirring occasionally, until the vegetables are softened and the fennel edges are lightly golden, about 8–10 minutes.
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