Stir-Fried Celery and Carrots with Parmigiano-Reggiano

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, sliced
• 2 cloves garlic, minced or crushed
• 6 stalks celery, sliced
• 4 medium carrots, sliced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon dried thyme
• 1/4 cup freshly grated Parmigiano-Reggiano
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste

1. Heat a large skillet over medium-high heat.
2. Add the oil and then stir in the onions.
3. Cook for about 2 minutes or until the onions are soft.
4. Add the carrots and cook for about 3 minutes, stirring occasionally.
5. Add the garlic and celery, and continue cooking until the celery and carrots are tender, 3 to 5 minutes.
6. Stir in the lemon juice and thyme.
7. Remove from heat and toss with the Parmigiano-Reggiano.
8. Season with salt and pepper and serve warm.

extravirgin olive oil, onion, garlic, stalks celery, carrots, lemon juice, thyme, freshly grated parmigianoreggiano, kosher, black pepper

Taken from www.foodandwine.com/recipes/stir-fried-celery-and-carrots-with-parmigiano-reggiano (may not work)