GERD Friendly Celery & Fennel Sauté with Dill
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 stalks celery, sliced ¼-inch thick on the diagonal
- 1 medium fennel bulb (about 12 oz), cored and thinly sliced
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 3 tbsp fresh dill, roughly chopped
- 1 tsp lemon zest (optional)
Can be omittedlemon zest
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
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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