Ingredients
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2 tablespoons extra-virgin olive oil
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1/2 medium onion, sliced
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2 cloves garlic, minced or crushed
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6 stalks celery, sliced
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4 medium carrots, sliced
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2 teaspoons fresh lemon juice
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1/2 teaspoon dried thyme
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1/4 cup freshly grated Parmigiano-Reggiano
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Kosher or sea salt, to taste
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Fresh cracked black pepper, to taste
Directions
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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.
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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.
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Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano.
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Season with salt and pepper and serve warm.