Stir-Fried Celery and Carrots with Parmigiano-Reggiano​​

foodandwine.com
serves 4
Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, sliced
• 2 cloves garlic, minced or crushed
• 6 stalks celery, sliced
• 4 medium carrots, sliced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon dried thyme
• 1/4 cup freshly grated Parmigiano-Reggiano
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste

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Preparation

1. Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
   
2. Add the carrots and cook for about 3 minutes, stirring occasionally. Add the garlic and celery, and continue cooking until the celery and carrots are tender, 3 to 5 minutes.
   
3. Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano.
   
4. Season with salt and pepper and serve warm.
   

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