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.
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
1 tbs whole cumin
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
Salt and Pepper
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.