root vegetables, such as beetroot, parsnip, carrot, kohlrabi, swede, celeriac
1 tsp fennel seeds
greens, such as spinach, chard, leafy greens or wild garlic
apple cider vinegar
Cut vegetables into medium-sized chunks.
Boil in salted water until cooked and drain, reserving cooking water as vegetable stock to make soup.
Allow to dry then shallow fry in olive oil until browned on both sides.
Add fennel seeds and cook for another minute, then add chopped greens.
Add more greens if needed to absorb remaining oil, season, sprinkle with a little apple cider vinegar and serve.
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