Place the potatoes and 1/2 teaspoon salt in medium sized saucepan with enough
water to cover. Simmer 10 minutes or until tender. Add snow peas. Cook 2 more
minutes. Drain in colander.
Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into
1/4-inch thick pieces.
Heat the olive oil in a large nonstick skillet or wok over medium high heat.
Add the vegetables; stir fry for 6 minutes. Add the ginger and garlic; cook
for 1 more minute.
Add the potatoes and the snow peas to the skillet. Add the broth, Pernod,
saffron. Season with salt. Simmer for 2 minutes. Serve hot.
Yield: 4 servings
