2 large fennel bulbs, stalks trimmed off and outer layers removed
3 tablespoons olive oil
1 onion, thinly sliced
2 teaspoons fennel seed
Pinch of saffron threads
½ teaspoon fresh thyme
2 garlic cloves, chopped
3 tablespoons tomato paste
1½ cup vegetable or chicken stock
1 teaspoon kosher salt
1 tablespoon butter
freshly ground black pepper
minced fennel greens, for garnish
Instructions
Slice the fennel bulbs into 1½ inch wedges, making sure to keep part of the core attached to each piece.
Heat olive oil in a heavy saucepan. Add onion and fennel seeds, and cook until translucent. Add saffron threads, thyme, and garlic and cook for an additional 2-3 minutes.
Add the fennel wedges and cook until slightly golden, turning occasionally.
Stir in tomato paste, stock, and salt. Stir well, making sure paste dissolves into stock, and fennel wedges are evenly coated. Cover and simmer until fennel is tender, about 15 minutes.
Add butter to pan and let it melt, stirring it into the sauce, which should be thick by now.
Top with freshly ground black pepper and some fennel greens.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/05/16/braised-fennel-wedges-saffron-tomatoes/