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Braised fennel

As a main dish (with rice) the quantities below serve one. As a side dish it would serve 2.

From Vegetable Literacy by Deborah Madison, a recent gift which has a lot of recipes I want to try!


1 bulb fennel, sliced
2 tbsp olive oil
1 onion, sliced
2 tsp fennel seeds
pinch saffron
1/2tsp dried thyme
1 clove garlic, minced
3tbsp tomato purée
360ml stock
1tsp salt


  1. Heat the oil and add the onion, fennel seeds, thyme, and saffron. Cook for a couple of minutes.
  2. Add the fennel and cook until golden, stirring occasionally.
  3. Add the garlic, tomato paste, stock, and salt. Stir, cover, and simmer for 15 mins. 
  4. Enjoy :)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Braised fennel in pan