zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Braised fennel, saffron & yogurt

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Braised fennel, saffron & yogurt

     

    • Gluten free
    • Vegan
    • Source of protein
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4 as a starter or side

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary