1 Pan Autumn Sauté to Beat Inflamation

Serves 4

Prep time 10 minutes

Cook time 15 minutes 

Ingredients:

• 3 garlic cloves, crushed
• 4 tablespoons of olive oil 
• 2 sprigs of sage
• 1/2 cup of marsala
• 4 beets, cooked and quartered 
• 1 cup of chickpeas, strained 
• 6 ribs of celery, cut into 4
• 3 parsnips, sliced 
• 1 cup of walnuts, toasted 
• 1 cup of pomegranate seeds 
• 2 tablespoons of Forager’s project greek style yogurt 
• Salt and pepper to taste

Instructions: 

1. In a sauté pan or wok, add olive oil, garlic cloves and sage
2. On a low heat, allow garlic and sage to flavor the oil, about 2 minutes
3. Add chickpeas, celery, beets and parsnips and let cook about 15 minutes or until cooked through 
4. Salt and pepper to taste
5. Add marsala and let reduce by half 
6. Turn off the flame
7. Add 2 tablespoons of yogurt, walnuts and pomegranate seeds stir and serve

Recipe developed for SWW® by Karly Siciliano