Ingredients
• 1 fennel bulb
• 1 ½ cup chopped potato
• ½ cup chopped tomato
• 1 ½ – 1 ¾ tsp salt
• 1 ½ tbsp olive oil
• ½ tsp pepper
• 1 tsp parsley
• 6-8 cups water
• 2 tbsp fennel leaves
Preparation
Chop fennel bulb and potato(s) into small pieces. Sauté fennel, potato, and tomato for a few minutes. Add all seasoning, water, and parsley. Bring to a boil then turn the heat to low. Cover and cook for 20 to 30 minutes. Before serving, sprinkle fennel leaves on top.
Serves
4 Persons
By Madhavi Devi Dasi
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