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🍽️ Fennel in Saffron-Citrus Marinade

197 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 4 star anise
• 1 tsp coriander seeds
• 8 garlic cloves
• 4 g saffron threads
• 200 ml orange juice
• juice of one lemon
• 100 ml dry white wine
• 3 tbsp sugar
• 2 tbsp butter
• salt

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Cut off the green stalks.
3. 3. Remove the hard base at the bottom of the bulb.
4. 4. Slice the fennel bulbs into approximately 3 mm thick slices.
5. 5. Place the fennel slices in a perforated steamer insert.
6. 6. Steam the fennel covered over boiling water for 5 minutes.
7. 7. Meanwhile, melt sugar and butter in a pot until they lightly caramelize.
8. 8. Deglaze the caramel mixture with orange juice, lemon juice, and white wine.
9. 9. Add star anise, coriander, garlic cloves, and saffron to the liquid.
10. 10. Season the mixture with salt.
11. 11. Simmer the sauce until it has reduced by half.
12. 12. Add the still al dente fennel to the saffron marinade.
13. 13. Mix the fennel thoroughly with the marinade.
14. 14. Arrange the fennel on a plate.
15. 15. Garnish the dish with the previously cut-off fennel fronds.
16. 16. Let the fennel marinate in the refrigerator for 1 hour.

Nutrition per serving

• kcal: 197
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 26 g