Fennel confit with saffron and harissa

With this fennel gently simmered until tender and soft, it's the perfect side dish to serve as part of a larger Middle Eastern feast.

Portions

4

Preparation time

50 min

Ingredients	Quantity	Remarks
Fennel	2	Cut in half
Soft butter	60g
Granulated sugar	50g
Saffron in pistils	4	Quality saffron
Water	370ml
This	4g
Yahourt nature	60g
Moroccan Harissa	60g

Preheat your oven to 180°C. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a boil. Place the fennel halves, cut side down, in a baking dish large enough to hold them in one layer. Pour in the saffron mixture, then cover the dish with aluminum foil. Bake for 45 minutes, turning the fennel halfway through cooking, until tender. Spoon a tablespoon of yogurt and a tablespoon of harissa onto each plate. Cover with half the fennel, basting it with a little of the cooking water. Garnish with dill leaves and serve.

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