Ingredients:

3 – 4 young fennels

4 – 5 leeks

1 small onion chopped finely

1/2 bunch dill finely chopped

3 – 4 carrots sliced lengthways

1/2 bunch parsley finely chopped

1 teaspoon of aniseed

1/2 cup olive oil

1/2 cup water

1/2 cup ouzo

1 level teaspoon salt

1/2 teaspoon white pepper

 

Method:

1. Clean, wash and dice leeks

2. Slice fennel in fine slices

3. In a wide pan heat oil and sauté onion and leeks till translucent

4. Add fennel and stir till wilted

5. Add dill, parsley, aniseed, salt, pepper and water, simmer till vegetables are cooked to your liking, take off heat and add ouzo, cover for two-three minutes

6. Serve immediately