Braised Fennel with Saffron
I have returned to the excellent book Nistisima by Georgina Hayden to cook this fabulous dish with fennel. It is so delicious and goes well with so many other dishes or just with a few hunks of good bread and a fresh salad. Georgina Hayden's book is a constant inspiration; by taking vegetable dishes from around the Mediterranean that just happen to be vegan and presenting them so beautifully I am so encouraged to dip in and just try! Ingredients Pinch of saffron threads 2 fennel bulbs trimmed and quartered Olive oil Good handful of flat-leaf parsley, roughly chopped 2 tbsp harissa paste Instructions 1. Place the saffron threads in 350 ml of boiled water and set aside. 2. Pick the fennel fronds from the bulbs and set aside for decoration afterwards. 3. Lay the wedges of the quartered fennel in a frying pan and drizzle with a little olive oil. Cook on a medium heat for around 10-15 minutes until lightly brown all over. 4. Pour the saffron water into the pan and tur...
