SAUTEED CELERY AND CARROTS WITH PARMIGIANO REGGIANO (for four)

 

2 tablespoons extra virgin olive oil

½ medium onion, sliced

2 cloves garlic, minced or crushed

6 stalks celery, sliced

4 medium carrots, sliced

2 teaspoons fresh lemon juice

½ teaspoon dried thyme

¼ cup freshly grated Parmigiano Reggiano

kosher salt or sea salt, to taste

fresh cracked black pepper, to taste

 

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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 carrot and celery 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.

 

from Todd Porter and Diane Cu, Food and Wine Magazine