The light baked fennel with saffron is a light and tasty vegetable side dish.
Saffron adds color and aroma, making the fennel appetizing and inviting.
Alternatively, you can cook the light saffron fennel in a pan.
Fennel are vegetables with countless properties:
• low-calorie;
• high in water and fiber content;
• diuretic and digestive;
perfect for a diet.
In season from October to May, they are available on the market all year round.
The heavier they are, the more water they contain, the fresher they are.
Choose white, spotless fennel, crunchy and firm, smooth and compact.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- fennel
- 1/4 cup water
- 1 packet saffron
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- 1 Baking Dish with high edges
Preparation
Clean the fennel: remove the stalk and the outer leaves if damaged, wash them thoroughly.
Cut each fennel into four wedges and slice each wedge into thick slices or pieces.In a high-edged baking dish pour:
• water;
• saffron;
• a pinch of salt;
• a pinch of pepper;
and emulsify.Pour the fennel into the baking dish and mix until they are evenly colored and seasoned.
Bake at 356° F for at least 20 minutes in a ventilated oven, removing the baking dish halfway through to stir the fennel with the cooking liquid.
Drizzle with raw olive oil and mix.Serve.
Your light baked fennel with saffron is ready.
Enjoy your meal!
Variations
Alternatively, you can cook the light saffron fennel in a pan.
I find baking more convenient because it goes by itself without having to watch or repeatedly stir them.
Try also…
• spicy baked fennel with turmeric and smoked paprika.
FAQ
What can I use to replace saffron?
You can replace saffron with turmeric to color and flavor your fennel.
