ready in: 30 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
2 leeks (the white part)
2 tablespoons extra virgin olive oil
1 peeled clove of garlic
3 ecodoses of vegetable stock
½ teaspoon fennel seeds
fresh wild fennel or dill (optional)
1, Wash the fennel keeping the sprigs, cut them into wedges, peel the potatoes and cut them into pieces, slice the leeks into rounds.
2, Heat the oil in the open cooker, add the leek and fennel and stir for a couple of minutes, then add the potatoes and garlic. Stir, cover with the 3 ecodoses of vegetable stock, close the lid, set the valve to position 1 and cook for 6 minutes after the hiss.
3, At the end of cooking, remove the cooker from the heat, let the valve vent and remove the lid. Transfer the vegetables to a mixer with 1 ladle of the cooking juices, add the fennel seeds and liquidise until the desired density is achieved, adding a little stock as needed.
4, Add any salt to taste. Pour into the serving dishes and serve with the fennel sprigs, a pinch of freshly ground nutmeg and if you use them, the fresh chopped herbs.