Sautéed Fennel with Almonds & Currants
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 2 pounds very small fennel bulbs
- ¼ cup extra-virgin olive oil
- 8 cloves garlic, peeled and minced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground balck pepper, to taste
- ¼ cup almonds, very lightly crushed
- ¼ cup dried currants
- 2 teaspoons whole coriander seeds
- 1 teaspoon orange zest
- ¼ cup fresh orange juice
- 1 pinch saffron threads
- ¼ cup cilantro leaves
- fennel fronds, roughly chopped as garnish
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