1 leek, cut into ½-inch (1 cm) slices

12 baby potatoes, cut into ½-inch (1 cm) rounds

1 fennel bulb, thinly sliced

2 garlic cloves, peeled and crushed

1/4 cup (60 ml) olive oil

½ orange, zest finely grated

In a large skillet over medium-low heat, soften the leek, potatoes, fennel and garlic in the oil. Cook, stirring a few times, for 20 minutes or until the potatoes are tender and the leek and fennel are nicely caramelized. Season with salt and pepper. Sprinkle with the orange zest. Set aside.

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