Braised Fennel Wedges With Saffron And Tomato

Name: Braised Fennel Wedges With Saffron And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large fennel bulbs; 3 tablespoons olive oil; 1 onion, thinly sliced; 2 teaspoons fennel seeds; good pinch of saffron threads; 1/2 teaspoon dried thyme; 1 garlic clove, crushed; 3 tablespoons tomato paste; 1 1/2 cups fennel stock, chicken stock, or water; sea salt; 1 tablespoon butter; freshly ground pepper; minced fennel greens or fresh flat-leaf parsley

Servings: persons

2 large fennel bulbs
3 tablespoons olive oil
1 onion, thinly sliced
2 teaspoons fennel seeds
good pinch of saffron threads
1/2 teaspoon dried thyme
1 garlic clove, crushed
3 tablespoons tomato paste
1 1/2 cups fennel stock, chicken stock, or water
sea salt
1 tablespoon butter
freshly ground pepper
minced fennel greens or fresh flat-leaf parsley

1
Trim off the stalks and greens from the fennel bulbs.
2
(Mince the greens for a garnish.
3
If there are none, you can use parsley.)
4
If the outer thick leaves of the bulbs look tough and scarred, as they often do, take a slice off the base to loosen them and set them aside for another use.
5
Halve each bulb lengthwise and cut the halves into wedges about 1 1/2 inches at the widest part.
6
Heat the olive oil in a wide saute pan over medium-high heat.
7
When hot, add the onion and fennel seeds, crumble in the saffron and thyme and then cook until the steam releases the color from the saffron, after several minutes.
8
Add the fennel wedges and cook them until golden, turning them and the onions occasionally.
9
Once they are well colored, add the garlic, stir in the tomato paste and then add the stock and 1 teaspoon salt.
10
Scrape the pan to release the juices, then cover and simmer until the fennel is tender, another 15 minutes.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large fennel bulbs, 3 tablespoons olive oil, 1 onion, thinly sliced, 2 teaspoons fennel seeds, and more.

Yes, Braised Fennel Wedges With Saffron And Tomato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!