Caramelized fennel in saffron sauce

0.0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

My son doesn’t like fennel. He hates it. In the past, every child was allowed to have three things that s/he really didn’t like and wouldn’t eat. For Laszlo, fennel was one of them. When I made this fennel, I was able to persuade him to taste it anyway. And? He found it delightful. So this recipe is even suitable for fennel haters. It is buttery soft, sweet, incredibly full of flavor and tastes like more.

Ingredients

  • 2 large fennel bulbs

  • 75 gram cane sugar

  • 50 gram plant based butter

  • 500 ml water

  • salt and coarse pepper

  • 3 bags saffron powder

  • fresh flat parsley

  • optional: harissa

Cooking time

  • Cut the fennel in half lengthwise. Remove the outer leaves and place them side by side in a baking dish. Preheat the oven to 225 degrees.
  • Heat the butter in the pan. When it is melted and hot, add the sugar. Stir well. If it starts to clump, add the water. Stir well immediately. Now let it simmer for 5 minutes. Then add the saffron powder and stir well.
  • Pour over the fennels in the baking dish. Cover well with aluminum foil. Place in the oven for an hour. Check if the fennels are nicely cooked and buttery soft.
  • Serve with some finely chopped flat-leaf parsley and a little harissa if you like.

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