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Braised fennel, saffron & yogurt
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Serves: 4 as a starter or side
½ x 0.4g pack saffron
2 medium bulbs fennel, cut into quarters, fronds reserved
15g unsalted butter
olive oil, for drizzling
1 tbsp clear honey
250g Greek yogurt
1-2 tbsp harissa, to taste
½ x 25g bunch flat leaf parsley, leaves roughly chopped
1. Put the saffron in 350ml just-boiled water and leave to infuse. Lay the fennel wedges in one layer in a large frying pan with a lid and dot in the butter. Drizzle with a little olive oil, season and set over a medium-high heat. Cook for 10-12 minutes, turning halfway through, until lightly browned all over.
2. Drizzle the fennel with the honey and cook for 1-2 minutes more, to caramelise slightly. Pour in the saffron water, bring to the boil, then cover, reduce to a simmer and cook gently for 20-25 minutes, or until the fennel is tender.
3. Uncover and increase the heat; cook until most of the liquid has evaporated, leaving about 1cm. Set aside to cool slightly. Spoon the Greek yogurt onto a platter and ripple in the harissa. Lay the fennel wedges on top, spoon over the pan juices and scatter over the flat leaf parsley and reserved fennel fronds.
Typical values per serving:
Source of protein, vegan, gluten free
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