Fennel and Parsnip Stirfry

Fennel and parsnips: two things that folks have a hard time figuring out how to use. Well, look no further! This one is quick, easy, and all things savory for cooler winter days.

Adapted from The Roasted Root blog.


  • 2 tablespoons grapeseed oil or olive oil
  • ½ large yellow onion sliced
  • 1 large bulb fennel sliced
  • 2 large parsnips peeled and chopped
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 2 tablespoons coconut aminos*
  • ½ teaspoon sea salt or to taste
  • 1 tablespoons to 2 butter
  • Cooked quinoa or cauliflower rice for serving


  1. Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
  2. Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes. Remove the cover, and continue sauteing another 8 to 12 minutes, until vegetables reach desired “done-ness” (Note: if you need more liquid at any point, add a small amount of water or more coconut aminos)
  3. Add the salt and grass-fed butter, stir to incorporate.
  4. Serve stir fry with choice of cooked quinoa or cauliflower rice.

*You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.

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