SAFFRON-VANILLA BRAISED FENNEL

I´m not really sure what happened to the nice weather here, it´s been 6 degrees and pouring down rain for the last couple of days. Not really my cup of tea if I´m honest. But it’s probably better for my schoolwork since I just stay in and write all day instead of being out in the sun.

Yesterday I stuck my nose out the door and saw that it had stopped raining so I decided to take advantage of the sudden weather-change and go shopping for dinner. Put my boots on, started walking and thought “Oh, I´m so smart”. Then it started to rain again. You now not the drizzle-kind of rain but instead it felt like someone threw a bathtub over me, over and over again. I arrived, soaking wet, got the things I needed and then walked home again. Closed my door. Sunshine. I needed a long shower and two cups of tea until I started to feel my toes again. Swedish spring in a nutshell.

SAFFRON-VANILLA BRAISED FENNEL.

So, what was in my grocery-bag? Fennel, onion, tomatoes and greens and it all resulted in this. Meatless-monday at its best. I just love when the veggies get to be the hero of a dish. I think the days when vegetarian food was considered boring or tasteless are soon gone, this dish packed just as big of a punch as any other weeknight meal. And it’s such satisfying and a real heart-warmer.

You will need;
2 bulbs of fennel
1 red onion
4 tomatoes 
1 tbs whole cumin
1 bayleaf
1 tbs honey
0,5 g of saffron
1 glass of white wine
1 cup warm water + half a vegetable stock cube
A small drop of vanilla extract 
Olive oil
Salt and Pepper

SAFFRON-VANILLA BRAISED FENNEL

Do this;
Start by preparing the veggies. Cut the fennel into wedges, quite thick and leave the root so they stay together. Do the same with the red onion and then cut the tomatoes in four. 

In a glass, pour in the hot water and put in the stock-cube so it dissolves. Add in your saffron and set it aside to develop flavor.

 In a pan on medium-high heat, heat up a generous glug of olive oil. Add in the cumin (watch out, they kid of pop and goes everywhere and they hurt really bad if you get them on your skin). Then put the fennel and red onion, some salt and pepper into the pan and let them brown. 

When the fennel and onion have got some nice color, pour in the white wine and lower the heat to a simmer. Allow to cook for a minute before pouring in the saffron-water, honey and the bayleaf. Cook under a lid for about 6-7 minutes, the fennel should have started to soften, then add in the tomatoes and the vanilla extract (the amount of vanilla extract depends on how strong it is, it isn’t supposed to be the main flavor so add a small amount at the time and taste until you are satisfied). 

When the fennel have soften but still got some bite and the tomatoes are warm – plate up together with some bulgur or rice, some salad and carrots.

SAFFRON-VANILLA BRAISED FENNEL

16 Comments Add yours

  1. Jam says:

    This looks and sounds delicious! Never prepared fennel before so great to have an idea of what to do with it 🙂

    Like

    1. Thank you! It’s one of my favorite veggies, they also taste amazing raw, thinly sliced together with apple with a vinegar/oil/salt and pepper dressing 🙂

      Liked by 1 person

      1. Jam says:

        Thank you, I will have to pick some up on my next trip to my local fruit and veg market 🙂

        Liked by 1 person

  2. foodyfrauke says:

    This looks amazing, so colorful! And I love fennel, so I need to give it a try 🙂

    Like

    1. Thank you so much, let me know what you thought 🙂

      Like

  3. deliciouslynell says:

    Shame about the weather. But that’s a lovely dish!

    Liked by 1 person

  4. fivetoninex says:

    Looks and sounds fantastic! Need to try that ASAP, fennel is one of my favorite vegetables. I love your photography too!

    Like

    1. thank you so much for your kind words 🙂 fennel is fantastic and such a versatile veggie!

      Like

  5. Leyla says:

    Beautiful 🙂

    Liked by 1 person

  6. Your weather at the moment sounds frustrating !!! Shame !!! But on the other hand, this amazing bowl of yumminess and colour, is so divine…I just have to find myself some fennel bulbs! Wow ! The day I find some is the day this will be made in my kitchen 🙂 Thanks so much for sharing 🙂
    I have to agree with you on the vegetarian meals, these days, they are far more exciting than they were in the past. I also think people are getting more and more adventurous, which is great. I mean, lets face it, there is only so many lettuce leaves one can eat before it gets boring 🙂 . Have a great day my friend. x

    Like

    1. Haha, yeah, its Sweden in a nutshell. Now its +15 degrees and on Sunday its supposed to snow :O
      Aw you are just the sweetest! Hope you will find some, are they hard to find for you? Haha, yeah, the boring salads is on their way out. Food should taste good, healthy or unhealthy it doesn’t matter, if it don’t taste nice its no meaning eating it…

      Hope you have an amazing day you too 🙂 xx

      Like

  7. Christine says:

    Absolutely gorgeous. Love this. Thanks for joining us again at #SaucySaturdays.

    Liked by 1 person

  8. Vegetables really shine because of the way they are prepared and more importantly the seasonings/spices used in each recipe. Looks like a perfect recipe for “Meatless Monday”. Thanks for sharing with Fiesta Friday.

    Like

    1. Thank you, such nice comment! xx

      Like

  9. You had me at veggies, but then saffron and wine! 🙂 Love it!!

    Like

    1. Haha. All things good into one dish 😉

      Liked by 1 person

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