Fennel, Leek & Walnut Saute

A way to increase the number of vegetables you enjoy eating is to try one new vegetable each week. This idea is how I stumbled upon fennel. I’d never really cooked with fennel, but since I’ve tried it, I love it roasted and in salads (Cherry, Apple Fennel Salad).

Here’s another spin on fennel, along with leeks and walnuts.

Fennel, Leek & Walnut Sautee

Fennel contains anethole, which is an anti-inflammatory antioxidant compound that blocks the activation of NF-kappaB, which is an inflammatory, gene-altering molecule. This recipe also contains walnuts, a plant-source of omega-3 fatty acids. Eat this, control inflammation and address the root cause of illness.


  • 1 whole fennel
  • 1 leek
  • 2-3 tablespoons extra-virgin olive oil
  • 1/3 cup chopped walnuts
  • Black pepper and iodized salt


  1. Chop fennel. To do this, cut off the bottom of the bulb, and then thinly slice the entire plant. Chop into small pieces.
  2. Chop leek. To do this, slice lengthwise and peel off the outer layers. Look for dirt inside the outer layers and clean well. Once clean, slice thinly and chop.
  3. Place chopped fennel and leek into a large saute pan. Drizzle with olive oil to coat the vegetables.
  4. Cook the vegetables until soft, stirring occasionally, about 20 minutes.
  5. Mix in chopped walnuts.
  6. Season with pepper and salt, as you like.

Nutrition Details

Gluten-free, dairy-free, vegan


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