Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéed with leeks and mushrooms, it makes a simple side dish. I also just heard it can be a great substitute for celery in your recipes.
1 tablespoon olive oil
2 tablespoons dry white wine or water
2 large leeks, white and palest green parts only, chopped and rinsed well
1 large fennel bulb (stalks trimmed away; see note), quartered and sliced
6 to 8 ounces cremini or baby bella mushrooms, sliced
¼ cup minced fresh parsley
¼ cup crushed walnuts or almonds
Salt and freshly ground pepper to taste
Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist. When the vegetables are done to your liking, stir in the parsley and nuts. Season with salt and pepper, then serve at once.
This would be good over rice or another grain of your choice.