Sautéed Fennel with Almonds, Raisins, and Saffron Recipe
Carena brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins.
Keywords
- salad
- fennel
- almond
- raisin
- saffron
- side
- dinner
- dairy free
- gluten free
- vegetarian
- make ahead
- easy
- saute
- gourmet
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Ingredients
- 2 fennel bulbs (1 pound total), stalks discarded
- 1/4 cup whole almonds (preferably Marcona), lightly toasted
- 1/4 cup extra-virgin olive oil
- 10 garlic cloves, finely chopped
- 1/4 cup raisins
- 2 teaspoons whole coriander seeds
- 1/2 teaspoon grated orange zest
- 1/4 cup fresh orange juice
- Pinch of saffron threads, crumbled
- 1/2 cup chopped cilantro
- fennel fronds and chervil leaves
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