Thanks. Yes. I know traditionally they are all cooked in one pot, but here I blanched some of the vegetables separately (in this case, carrots, turnips, radish, squash and zucchini, and the peas). I cooked the chanterelles in oil, then butter. Sautéed the fennel in a little olive oil, along with some scallions. Deglazed the pan with ham broth, added all the cooked vegetables, along with a healthy dose of salted butter. Warmed through, finished with olive oil and a few drops of sherry vinegar.