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Prep 5 mins
Cook 30 mins
Fennel also known as Anise because of it 's taste. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for those watching their weight. Baking brings out a nice sweetness.
- 3 heads fennel, Sliced in quarters cutting out dense core reserving the leaves for garnish
- 1 medium onion, cut into slices
- 2 garlic cloves, finely sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄3 cup hot chicken stock or 1⁄3 cup vegetable stock
- 1⁄3 cup white wine
- 1 pinch saffron, about 1/4 -1/2 teaspoon
- salt & freshly ground black pepper
- Preheat the oven to 425 degrees F.
- Place fennel, onion and garlic into an oiled baking dish using the 2 tablespoons oil.
- Combine saffron, chicken broth and white wine and pour over fennel season with salt and pepper. Dot with butter.
- Cover and bake for 25 - 30 minutes. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate.
- Garnish with the fennel fronds (feathery greens from the fennel).
Now this is weird...I would have SWORN I had written and submitted a review for this. Made for ZWT3. I was very pleasantly surprised with it. I am not generally a fan of anise but this was buttery and delicious. I am glad I tried it!
I'd never had fennel before and was a little apprehensive as to whether I'd enjoy it. The flavour was certainly mellower than the smell. Not sure if I'd have it again however that's just my tastebuds. A very easy recipe - thanks! Made for ZWT3.
Wonderful. I love fennel and this is a very nice way to prepare it. I also needed to cook the fennel longer than 30 minutes, but that's ok. The aroma was so enticing and the dish was worth the wait. Thanks for sharing.