Add the leek, fennel, carrot and potato, and cook over a moderate heat with the lid on for 10 minutes (you are sweating off the ingredients, so try not to colour the vegetables). Serve with a few roughly chopped fennel fronds on top. The herb has an aniseed or mild-licorice flavour and aroma and is sometimes known as Florence fennel. Roman soldiers used to eat fennel to keep them in good health, while Roman women ate it to prevent obesity. Cook bulb whole or slice to grill or dice to add to stews and braised dishes.

Source: Otago Daily Times May 21, 2019 15:22 UTC