* ½ pack (about 600g) Purple Majesty Potatoes
* 1 large Carrot, peeled and cut into quarters lengthways
* 1 Parsnip, peeled and cut into quarters lengthways
* 1 whole fennel bulb, thinly sliced
* 1 large Onion, peeled and thinly sliced
* 2 tablespoons Sesame oil
* Handful of flat leaf Parsley, chopped to garnish
* Freshly ground black pepper

===Method===
* Peel and cut Potatoes in half.
* Place in a large, lidded pan and cover with cold water.
* Bring to the Boil then reduce the heat to medium and Simmer for 15 minutes until tender but still holding shape.
* Next, add 2 tablespoons of Sesame oil to the Wok/Frying pan and add the Carrots and Parsnip slices and sauté over a high heat, stirring continuously for 5 mins.
* Now, add the sliced Fennel, Onion, a couple of tablespoons of water and season with Black pepper, cover and cook over a medium heat for a further 15 minutes until the Root vegetables are tender and the onion is transparent.
* Finally, strain the cooked Purple Majesty Potatoes and serve immediately with a sprinkling of fresh Parsley on top.

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