Saffron and cumin baked fennel

Yield: 2 servings

Measure Ingredient
2 Heads Florence fennel
2 teaspoons Cumin seeds
2 Shallots; peeled and thinly
; sliced
1 Nodule fresh ginger; peeled and cut into
; julienne
1 pinch Saffron stamens
Swirl olive oil
450 millilitres Dry white wine; (3/4 pint)
Freshly ground salt and black pepper

Preheat the oven to 200øC/400øF/gas mark 6.

Cut the fennel in quarters and then blanch them in boiling water for 2 or 3 minutes to soften. Dry-fry the seeds to release their flavour.

In a fairly large pan, heat the oil and then add the shallot and ginger and fry briefly until just colouring. Add the cumin seeds and the blanched fennel and coat with the flavoured oil. Season. Add the white wine and the saffron and bring to the boil.

Turn into an oven-proof dish, cover with a lid or foil and then bake for about 20 minutes until the fennel is softened.

Remove lid or fil and continue baking to reduce the liquor and brown the fennel, about another 20 minutes, it depends on the size of the fennel. The dish should be golden yellow tinged with brown. Check and adjust the seasoning if it needs it.

Converted by MC_Buster.

Per serving: 160 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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