12 radishes
1 large fennel
1 red onion
1 tablespoon of dill seeds
1 teaspoon of cardamom powder
1 teaspoon of ginger powder
3 tablespoons of extra virgin olive oil
4 tablespoons of parsley
4 tablespoon of walnut (kernels)

Wash the radishes, cut them in half. 
Wash the fennel and cut it in half and then into thin slices. Clean the onion, rinse it and cut it into cubes of about 1 cm. 

Heat a pan with a thick bottom, add oil, onion, dill seeds and bay leaf. Brown for about 5 minutes, stirring often. Add cardamom and ginger, mix and then the fennel and radishes.

Cook for about 10 minutes on medium heat. Lightly salt and raise the heat, so that the vegetation water evaporates. 

When the vegetables start to be lightly browned, turn off the heat and serve hot or at room temperature, sprinkled with fresh parsley and 

and walnut kernels.

ph credits: monika grabko