Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat evoo in a heavy bottom pot or rondeau over low heat.
Add all diced vegetables and fennel pollen.
Cook, stirring occasionally until all onions are translucent and vegetables start to become tender and aromatic.
Remove from the heat and cool completely. Taste and adjust seasoning as needed.
Allow vegetables to set in refrigeration for a minimum of 24 hours before serving.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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