Sautéed Fennel with Almonds, Raisins, and Saffron

Ingredients for Sautéed Fennel with Almonds, Raisins, and Saffron

• 2 fennel bulbs (450g total), stalks discarded

• 35g whole almonds (preferably Marcona), lightly toasted

• 60ml extra-virgin olive oil

• 10 garlic cloves, finely chopped

• 1/4 cup raisins

• 2 teaspoons whole coriander seeds

• 1/2 teaspoons grated orange zest

• 60ml fresh orange juice

• Pinch of saffron threads, crumbled

• 1/2 cup chopped coriander

• fennel fronds and chervil leaves

How to make Sautéed Fennel with Almonds, Raisins, and Saffron

Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel with garlic, 1/2 teaspoons salt, and 1/2 teaspoons pepper until crisp-tender, about 6 minutes. Stir in almonds, raisins, coriander, zest, juice, and saffron and sauté until raisins start to plump, about 2 minutes.

Stir in coriander just before serving at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.