TCM Fennel Vegetables with Millet

For the TCM fennel vegetables with millet, boil one cup of millet in 3 cups of hot water and then let it steep.

In a hot pan, melt the ghee, stir, fry finely chopped onions. Halve the fennel and cut into slices. Peel and chop carrots and turnip, add to pan and sauté.

Cut leek and stir in with pepper. Stir in salt and a little water. Stir in grated lemon peel. Stir in fenugreek seed powder.

Mix kuzu with milk and thicken the vegetables with it. Serve the TCM fennel vegetables with millet sprinkled with fennel seeds.

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