Baked Fennel With Saffron Recipe

Ingredients for Baked Fennel With Saffron

• 2 large fennel bulbs
• 1 medium yellow onion
• Garlic Cloves
• 2 tablespoons butter
• Olive Oil
• Hot Chicken Stock
• 1/4 cup dry white wine
• 1/4 teaspoon saffron threads
• Salt & Freshly Ground Black Pepper

How to Make Baked Fennel With Saffron

1. Preheat oven to 425°F (220°C).
2. Wash and trim 2 large fennel bulbs, reserving the fronds for garnish. Slice the bulbs thinly (about 1/4 inch thick).
3. In a large bowl, toss the fennel slices with 1 medium yellow onion, thinly sliced, and 2 cloves garlic, minced, and 2 tablespoons olive oil.
4. In a small bowl, whisk together 1/4 teaspoon saffron threads, 1/2 cup chicken broth, 1/4 cup dry white wine, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Pour the saffron mixture over the fennel mixture in the bowl, ensuring all slices are coated.
6. Transfer the fennel mixture to a lightly oiled 9x13 inch baking dish.
7. Dot the top with 2 tablespoons of butter.
8. Cover the baking dish tightly with foil.
9. Bake for 25-30 minutes, or until the fennel is tender.
10. If desired, uncover the dish for the last 5 minutes of baking to allow excess liquid to evaporate and the fennel to slightly caramelize.
11. Garnish with the reserved fennel fronds before serving.