Recipe for Green Beans & Fennel Bulb

Ingredients

• 2 teaspoons ghee (sub with olive or coconut oil)
• 1/4 teaspoon turmeric powder
• 1/4 to 1/2 teaspoon second herb or spice ( (see notes))
• 1/4 cup onion (chopped)
• 1 1/2 cup green beans (chopped into 1/2-inch pieces)
• 1/2 cup fennel bulb (chopped into 1/2-inch pieces)
• 1/8 teaspoon mineral salt (or to taste)
• 1/2 teaspoon fresh lemon (freshly squeezed)

Instructions

1. 1

   --- to prepare ---

2. 2

   Select your spices and portion them out into a tiny bowl. Keep it by the stove until needed.

3. 3

   Chop your onions, green beans, and fennel bulb into bite-sized pieces. Keep them by the stove until needed.

4. 4

   --- to start ---

5. 5

   Add ghee, olive oil or coconut oil to a medium saucepan (or a skillet with a lid) on medium heat.

6. 6

   Add turmeric and your second spice and sizzle for 10-30 seconds, depending on how hot your fat is. You’ll know it’s been the right amount of time when you just start to smell the aroma. You will also visually see the sizzle.

7. 7

   Immediately add the prepared onion, green bean and fennel, along with the salt. Stir well, and cook for a couple minutes.

8. 8

   Add 2-3 tablespoons of water. Stir again, and cover. Cook, covered, until the vegetables are softened to your liking (about 8-12 minutes).

9. 9

   Be careful not to run out of water in your saucepan. Add more water if needed. If there’s too much water left, simmer a few more minutes with the lid off until the water evaporates. Try to time your cooking so that the vegetables are moist, but not dry, and not overly wet either.

10. 10

    --- to finish ---

11. 11

    After the vegetables are cooked, turn off the heat and squeeze in your fresh lemon. Stir, then taste for salt and lemon. Add more if desired.

12. 12

    Enjoy as a complete meal with dal and basmati rice, or as a vegetable topping with khichdi.