Fennel bulb and some fresh herbs give indispensable flavor to this savory ragout. Use it in quiches and other egg dishes, bean and pasta salads, even focaccia and pasta.

2 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 medium white onions, diced medium
4 celery ribs, diced medium
2 leeks, diced medium
1/2 bulb of fennel, cored and diced medium
2 Tbsp. finely minced herbs: thyme, tarragon, parsley, chives
1 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. celery seed

In a large skillet, melt butter with olive oil over medium-high heat.
Add all ingredients.
Cover and cook 15 minutes, stirring occasionally, allowing the vegetables to steam. This allows them to release moisture and sugars without browning and caramelizing.
Uncover and cook 15 minutes, until vegetables are soft and translucent.
Turn out of the skillet, let cool and set aside.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen