Fennel with saffron croûtons

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Recipe by Damaris Beems Course: Sides, LunchCuisine: Moroccan




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I simply love fennel. And great croûtons are rare, but if you know how to make them you find yourself in heaven. With this recipe you will make these croûtons from now on. The combination with the fennel is fantastic. And the real saffron brings it to that culinary level. Love it.


  • 4 bulbs fennel

  • 6 cloves garlic

  • 1 bouquet dill

  • 400 ml sunflower oil

  • 1 ciabatta

  • 8 threads saffron

  • olive oil

  • pepper and salt


  • Cut the ciabatta in even dices of 1 by 1 centimeter. I always take off one side of the crust and keep the other side.
  • Preheat the oven at 220 graden.
  • Let the saffron threads soak in 80 ml of hot water.
  • Put the bread in a platter and pour the saffron water on to it, make sure all the pieces of bread get in touch with the saffron water.
  • Place the bread in the oven for 15 minutes in order to bake it dry. If it is not dry enough, leave it there for a little longer.
  • Fry in the meantime the fennel (in slices) in olive oil and garlic. Bake the fennel in a way that they turn brown. Add salt and pepper.
  • Heat in a different frying pan 3-4 centimeters of sunflower oil. Add the ciabatta and half of the garlic and fry them crispy.
  • Mix everything well.

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