It's the middle of winter and everything I have been making has been heavy or spicy. I came up with this dish as a light vegetarian accoutrement to Ottolenghi's fluffy Herbed Rice from Plenty. I wanted to use up some Brussels Sprouts and I thought that the stems from the bulb of fennel I had just come home with would be fun to use as they often just get tossed. Well it came together beautifully, enjoy!

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