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Braised Saffron Fennel

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Braised Saffron Fennel

Ingredients

  • 1 fennel bulb

  • 1/2 of a leek

  • 1 generous pinch of saffron

  • 2 tbsp olive oil

  • 1 cup of water

  • salt to taste

Method

  1. Slice the fennel and the leeks.

  2. In a shallow pan, heat the olive oil, add the leeks and the fennel, the saffron and salt. Cook until softened. Lower the heat a bit to avoid browning and keep stirring about 5-7 minutes.

  3. Add the water and cover. Cook for another 20 minutes on medium heat. Depending on the pan you may have to add water so it doesn’t dry and burn. Check on it every 5 minutes to make sure the liquids haven’t evaporated completely. Add water if needed. Cook until the fennel is braised.