Finocchio brasato allo zafferano con zucchine | Braised fennel with saffron & zucchini

If you’ve never given fennel a chance this is the recipe to start with!

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Serves 2-3

Ingredients 

150 grams of quinoa

10 cherry tomatoes

2 medium fennel bulbs

2 zucchini

2 garlic cloves

1 teaspoon of saffron threads

small handfull fresh basil

2 teaspoons of fresh thyme

1 knorr chicken stock pot

3 tablespoons of olive oil

1 teaspoon of honey

1 teaspoon of oregano

3 teaspoons of tomato puree

1 lemon

freshly ground black pepper

Method 

  1. Preheat the oven to 180°C.
  2. Wash the cherry tomatoes and cut them in halve, place them on a baking tray lined with baking paper en season with salt, pepper, honey and oregano. Bake in the oven for about 10 minutes.
  3. Cook the quinoa according to the package.
  4. Trim of the stalks from the fennel bulb. Halve the bulb lengthwise and cut the halves into wedges. Halve the zucchini, deseed and cut in big chunks.
  5. Finely slice the garlic.
  6. Heat the olive oil in a wide pan over high heat.
  7. When hot add the garlic, thyme, basil, saffron and some lemon zest, cook for a few minutes, stirring occasionally.
  8. Add the fennel and zucchini, cook them until golden, stirring occasionally.
  9. Add the chicken stock and tomato paste along with a cup of water.
  10. Cover and cook until the veggies are tender (15-20 minutes).
  11. Serve with the quinoa and cherry tomatoes.

 

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