Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

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2 tablespoons extra virgin olive oil

1/2 large or 1 medium onion, diced

2 stalks celery, sliced

2 pounds bulbfennel, trimmed, washed and diced

1 pound Yukon gold potatoes, peeled and diced

6 garlic cloves or1/2 head green garlic, peeled and cut in half

Salt to taste

A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth

2 quarts water, vegetable stock or chicken stock

Freshly ground pepper

For garnish, choice of:

Chopped fresh fennel fronds

Lightly crushed fennel seeds

Paper-thin slices of fennel bulb

Garlic croutons

Shaved Parmesan