Baked Fennel With Saffron
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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).
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Reviews
-
It's fun to try a new veggie; and while fennel isn't totally strange to me, cooking it is. Thank you RitaL for posting this easy recipe that turned out to be just delicious. My fennel heads were on the small side yet they still needed a little more than the 30 minutes to cook to perfection. I followed the recipe as written except for the saffron. How disappointing to discover my precious stash was depleted. In desperation I grabbed my tuneric and used it, knowing the flavor wouldn't be quite the same. My DH and I both enjoyed this dish and I can't wait to make it for my fennel loving DD.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey