Confit Fennel with Saffron and Harissa Recipe - Great British Chefs
This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 fennel, halved
- 60g of unsalted butter
- 50g of caster sugar
- 4g of table salt
- 370ml of water
- 1 pinch of saffron
- 4 tbsp of natural yoghurt
- 4 tbsp of harissa
- fronds of fresh dill, to garnish
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