2 sm. fennel bulbs (about 6 oz. each), cut into thin wedges
1 (16 oz.) pkg. loose-pack frozen mixed broccoli, baby carrots and water
chestnuts
1/2 c. sliced celery
1 tbsp. sesame seed
1 tbsp. olive oil
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

In a large saucepan cook fennel in a small amount of boiling water, covered, for 3 minutes. Add frozen vegetables and celery. Return to boiling; reduce heat. Cover and simmer 7 to 9 minutes or until the vegetables are tender. Drain.

Meanwhile, in a small skillet cook sesame seed in hot olive oil for 1 to 2 minutes or until light brown. Remove from heat. Carefully add lemon juice, salt and pepper.

Pour sesame mixture over drained vegetable mixture. Stir gently until coated. If desired, serve on a platter with pork roast. Makes 6 servings.

Nutrition information per serving: 39 cal., 1 g pro., 3 g carbo., 3 g fat, 0 g chol., 143 mg sodium, 199 mg potassium, 3 g dietary fiber.