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This is a wonderful vegetable side dish inspired by something my friend Mary cooked up while I was staying with her. She had fennel, baby turnips, and radishes in her CSA box and decided to cook them up together. I don’t think I had ever fully appreciated baby turnips, or cooked radishes very much before I had this at her house. For my version, I add a touch of lemon juice and zest.
The trick with this dish is to slice all of the vegetables in consistent sizes–my favorite tool for this is a mandoline slicer(I use the second to thinnest setting for this recipe). If you don’t have a mandoline slicer though, don’t worry, just slice everything up carefully with a sharp knife. Cook these guys just long enough to get them tender but don’t overdo it–they are best when the radishes and turnip maintain a little crunch.
Use a mandoline slicer or a sharp knife to slice the turnips, radishes, and fennel bulb.
Heat the solid cooking fat in the bottom of a skillet on medium heat. When the fat has melted and the pan is hot, add the vegetables and cook, stirring for 5-7 minutes or until just soft.
Add the lemon juice and sea salt and toss to combine.
Garnish with lemon zest and fennel fronds and serve warm.
Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has been coaching clients in AIP implementation since 2013. She is also the creator of The Autoimmune Protocol, an educational platform dedicated to evidence-based resources, research, and guidance for people navigating autoimmune disease. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
Hi, I have not baought your book yet but I am planning on it once I get the extra cash. But I am doing what I can. I made bone broth last week and it turned our pretty good. I am not used to having so much fat in my stocks or soups but it makes it nice and extra comforting.
I have a few questions. I have rhuematiod arthritis. How often should I drink the bone broth each day. I have been having a cup a day. Should I have more? And do you ever have book givaways? Your book? Thanks for all your info. Every since I discovered you through Heathy Home Economist my whole outlook on food has changed and you give me hope. Robin
Robin, You can also ladle out some of the fat if it comes out too greasy for you, or remove it once it has cooled in the fridge.
I think it is good to consume broth daily in recipes as much as possible, and you can drink a cup alone as well if you want. In my book, the more broth the better!
I do giveaways all the time, most often on FB and Instagram. I’m so happy this info has given you hope. Wishing you the best of luck!
[…] from A Clean Plate Veggie Crisps from petra8paleo Roasted Black Radishes from Beyond the Bite Turnip, Radish and Fennel Sauté from Autoimmune-Paleo Crushed Roots with Herbs from Healing Family Eats Turnip-Dill Puree with […]
[…] from A Clean Plate Veggie Crisps from Biohack U Roasted Black Radishes from Beyond the Bite Turnip, Radish and Fennel Sauté from Autoimmune Wellness Crushed Roots with Herbs from Healing Family Eats Turnip-Dill Puree with […]
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6 comments
I’m on week 2 of your book and on Sunday I went to get the mandoline slicer (just noticed it’s the same one on your link) and I love it!
Jaschira,
Happy you like it! Mine is still working well after a few years of hard use 🙂
Mickey
Hi,
I have not baought your book yet but I am planning on it once I get the extra cash.
But I am doing what I can. I made bone broth last week and it turned our pretty good. I am not used to having so much fat in my stocks or soups but it makes it nice and extra comforting.
I have a few questions. I have rhuematiod arthritis. How often should I drink the bone broth each day. I have been having a cup a day. Should I have more? And do you ever have book givaways? Your book?
Thanks for all your info. Every since I discovered you through Heathy Home Economist my whole outlook on food has changed and you give me hope.
Robin
Robin,
You can also ladle out some of the fat if it comes out too greasy for you, or remove it once it has cooled in the fridge.
I think it is good to consume broth daily in recipes as much as possible, and you can drink a cup alone as well if you want. In my book, the more broth the better!
I do giveaways all the time, most often on FB and Instagram. I’m so happy this info has given you hope. Wishing you the best of luck!
Mickey
[…] from A Clean Plate Veggie Crisps from petra8paleo Roasted Black Radishes from Beyond the Bite Turnip, Radish and Fennel Sauté from Autoimmune-Paleo Crushed Roots with Herbs from Healing Family Eats Turnip-Dill Puree with […]
[…] from A Clean Plate Veggie Crisps from Biohack U Roasted Black Radishes from Beyond the Bite Turnip, Radish and Fennel Sauté from Autoimmune Wellness Crushed Roots with Herbs from Healing Family Eats Turnip-Dill Puree with […]