Braised Fennel Wedges with Saffron and Tomato Recipe
This vegetarian recipe uses whole fennel bulbs with saffron for a dish that pairs well with rice or seafood.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Pot
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- 2 large fennel bulbs
- 2 to 3 tablespoons olive oil
- 1 onion, thinly sliced
- 2 teaspoons fennel seeds
- Good pinch of saffron threads
- 1⁄2 teaspoon dried thyme
- 1 clove garlic, crushed
- 3 tablespoons tomato paste
- 1-1⁄2 cups Fennel Stock, chicken stock or water
- 1 teaspoon sea salt
- 1 tablespoon butter
- Freshly ground pepper
- Minced fennel greens or fresh flat-leaf parsley
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