See what’s cooking!


Sign up and get the latest updates, news and recipes


Delicious Side Dish: Braised Fennel With Saffron and Tomato

  • 1/6
    Braised Fennel With Saffron and Tomato
  • 2/6
    Fennel bulbs
  • 3/6
    Halve each bulb, and cut into 1½-inch-wide wedges.
  • 4/6
    Save the thin, feathery parts for a garnish.
  • 5/6
    Saffron
  • 6/6
    Fennel wedges on top of sauteed onion.

Text, photos and food cooked by Michal Martinek

Nov 21, 2016

Print this recipe

Braised Fennel With Saffron and Tomato

I love the aromatic, sweet, anise taste of fennel—raw or cooked, as well as in toothpaste or chewing gum—but I understand not everybody is into its distinctive licorice flavor. Even so, you should try this great vegetarian (side) dish adapted from a sexy cookbook called Vegetable Literacy by Deborah Madison, an authority on edible flora. The fennel gets braised, along with an onion, in a remarkably good saffron-tomato sauce, and the specific taste fades into the background. You can serve it as a side with a baked fish or pair it with white beans. 

O

  1. Serves 4
  2. 2 large fennel bulbs
  3. 3 tablespoons olive oil
  4. 1 medium yellow onion, peeled, halved, thinly sliced
  5. 2 teaspoons fennel seeds
  6. ½ teaspoon dried thyme
  7. 1 clove garlic, peeled, minced
  8. Pinch saffron threads
  9. 3 tablespoons tomato paste
  10. 1½ cups vegetable or chicken stock, or water
  11. 1 teaspoon salt
  12. ¼ teaspoon black pepper, freshly ground

1

Wash the fennel, and cut off the stalks from the bulbs. Save the thin, feathery parts for a garnish. Halve each bulb, and cut into 1½-inch-wide wedges. Set aside.

2

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté, stirring frequently, until soft and translucent, about 5 minutes. Stir in the fennel seeds, thyme, garlic and saffron, and continue cooking for 2 more minutes. Add the fennel wedges and cook, stirring and turning them over, until they start changing color, about 4 minutes.

3

Whisk the tomato paste, stock, salt and pepper in a medium bowl. Pour the mixture into the skillet, stir, and cover with a lid. Lower the heat to medium-low and simmer until the fennel becomes tender, about 15 minutes.

Comments


No comments yet on Delicious Side Dish: Braised Fennel With Saffron and Tomato.


Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: