Saffron fennel, this vegetarian dish based on fennel, tomato paste, garlic and onion stewed in white wine, is easy to prepare and delicious to taste.
% Daily Value*
Total Fat 90.2g 116%, Saturated Fat 12g 60%, Cholesterol 0mg 0%, Sodium 2796mg 122%, Total Carbohydrate 178.4g 65%, Dietary Fiber 54.2g 193%, Total Sugars 50.4g, Protein 32.1g, Vitamin D 0mcg 0%, Calcium 692mg 53%, Iron 16mg 86%, Potassium 6462mg 137%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Side dish For 8 people
4 small fennel, approx. 1 kg
1 red onion
2 cloves of garlic
6 tablespoons of olive oil
1 tablespoon of tomato paste
2 pinch of saffron stigmas
4 l of broth or vegetable stock
2 l of white wine
pepper from the pepper mill
How to proceed with saffron fennel
ca. 10 minutes
ca. 45 minutes
Halve the fennel lengthwise. Remove the green tufts and set them aside. Chop the onion and garlic and fry them in oil for approx. 2 minutes. Add the tomato paste and continue cooking briefly. Add the saffron, broth and wine. Season with salt and pepper. Add the fennel, cover and simmer for approx. 45 minutes. Remove the lid after 20 minutes and finish cooking. Serve the fennel with the sauce and garnish with the green tufts set aside.