| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tessa’s, Tastebuds |
2 |
servings |
INGREDIENTS
| 2 |
|
Heads Florence fennel |
| 2 |
ts |
Cumin seeds |
| 2 |
|
Shallots; peeled and thinly |
|
|
; sliced |
| 1 |
|
Nodule fresh ginger; peeled and cut into |
|
|
; julienne |
| 1 |
pn |
Saffron stamens |
|
|
Swirl olive oil |
| 450 |
ml |
Dry white wine; (3/4 pint) |
|
|
Freshly ground salt and black pepper |
INSTRUCTIONS
Preheat the oven to 200°C/400°F/gas mark 6.
Cut the fennel in quarters and then blanch them in boiling water for 2 or 3
minutes to soften. Dry-fry the seeds to release their flavour.
In a fairly large pan, heat the oil and then add the shallot and ginger and
fry briefly until just colouring. Add the cumin seeds and the blanched
fennel and coat with the flavoured oil. Season. Add the white wine and the
saffron and bring to the boil.
Turn into an oven-proof dish, cover with a lid or foil and then bake for
about 20 minutes until the fennel is softened.
Remove lid or fil and continue baking to reduce the liquor and brown the
fennel, about another 20 minutes, it depends on the size of the fennel. The
dish should be golden yellow tinged with brown. Check and adjust the
seasoning if it needs it.
Converted by MC_Buster.
Per serving: 160 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”