1 yellow onion, chopped
1 – 2 carrots, sliced
1 – 2 parsnips, sliced
1 stalk celery
1 bell pepper
1 tablespoon olive oil or coconut oil
pinch of sea salt (coarse Celtic sea salt is preferred)

Heat oil in large skillet. Add onions; cook until fragrant and translucent. Add carrots, parsnips, celery, bell pepper and sea salt. Cook over medium heat until vegetables are tender. Remove from heat stir to combine flavors. Serve warm.

Serves: 2

Note: Other vegetables to use are mushrooms, garlic, kale, bok choy, squash

Created by:
© Beth Schroeder, MS, CNS