A way to increase the number of vegetables you enjoy eating is to try one new vegetable each week. This idea is how I stumbled upon fennel. I’d never really cooked with fennel, but since I’ve tried it, I love it roasted and in salads (Cherry, Apple Fennel Salad).
Here’s another spin on fennel, along with leeks and walnuts.
Fennel, Leek & Walnut Sautee
Fennel contains anethole, which is an anti-inflammatory antioxidant compound that blocks the activation of NF-kappaB, which is an inflammatory, gene-altering molecule. This recipe also contains walnuts, a plant-source of omega-3 fatty acids. Eat this, control inflammation and address the root cause of illness.
- 1 whole fennel
- 1 leek
- 2-3 tablespoons extra-virgin olive oil
- 1/3 cup chopped walnuts
- Black pepper and iodized salt
- Chop fennel. To do this, cut off the bottom of the bulb, and then thinly slice the entire plant. Chop into small pieces.
- Chop leek. To do this, slice lengthwise and peel off the outer layers. Look for dirt inside the outer layers and clean well. Once clean, slice thinly and chop.
- Place chopped fennel and leek into a large saute pan. Drizzle with olive oil to coat the vegetables.
- Cook the vegetables until soft, stirring occasionally, about 20 minutes.
- Mix in chopped walnuts.
- Season with pepper and salt, as you like.
Gluten-free, dairy-free, vegan
Recipe from Nourishing Results, LLC
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