This herby vegetable dish is as good hot as it is cold. The potatoes can be peeled or not, as you wish.

　　

Ingredients

serves 4

　　4 to 5 tablespoons extra virgin olive oil

　　14 ounces new potatoes, peeled or not

　　3 stalks celery

　　2 fennel bulbs

　　2 garlic cloves, crushed

　　Salt and black pepper

　　4 sprigs mint, chopped coarsely

　　4 sprigs basil, chopped coarsely

　　Juice of 1/2 to 1 lemon

　　

Step 1

In a large pan, put 2 tablespoons olive oil and the potatoes. If large, cut the potatoes in half or in quarters. Cut the celery into 3/4-inch pieces, and quarter the fennel bulbs and cut each quarter in half. Place the celery and fennel on top of the potatoes. Add the garlic, salt and pepper, and enough water to almost cover the green vegetables. Bring to a boil and simmer, covered, for about 15 minutes.

　　

Step 2

Stir in the chopped mint and basil and cook, uncovered to reduce the liquid, for about 10 minutes, or until the vegetables are very tender.

　　

Step 3

Serve sprinkled with lemon juice and the remaining olive oil.

　　

variation

Step 4

Add the peel of 1/2 a preserved lemon (see page 7) and about 12 green olives at the same time as the herbs.

　　Arabesque