Confit fennel with saffron and harissa
Item 1 of 1
- Side
- 4
- 50 minutes
This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.
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First published in 2020
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Ingredients
Metric
Imperial
- 2 fennel, halved
- 60g of unsalted butter
- 50g of caster sugar
- 4g of table salt
- 370ml of water
- 1 pinch of saffron
- 4 tbsp of natural yoghurt
- 4 tbsp of harissa
- fronds of fresh dill, to garnish
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a simmer
2
Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. Pour over the simmering saffron mixture, then cover the tray in foil. Cook in the oven for 45 minutes, turning the fennel halfway through, until soft
3
Place a tablespoon of yoghurt and a tablespoon of harissa on each plate. Top with a fennel half, drizzling it with some of the cooking liquor. Garnish with dill fronds and serve
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