How to cook
Peel all of the vegetables and cut the carrots into thin circles or crescents, the potatoes into large cubes, the zucchini into smaller cubes, the asparagus, onion and garlic into random pieces and the fennel into thin strips or small pieces, in order for it to cook faster.
Heat the oil and fry the onions, potatoes and carrots in it first.
Add the fennel and cook for another 3 minutes, then add the garlic, zucchini and asparagus.
Season with salt, black pepper and half of the chopped parsley.
After another 3 minutes (while stirring occasionally), place the butter and a sprig of rosemary on the vegetables, pour water and cover the pan with a lid.
Stew all the vegetables until they're fully cooked - 20 minutes over medium heat.
From time to time, check to see that the appetizing stewed potatoes do not stick to the bottom and if necessary, add a little water.
Enjoy your meal!