Braised fennel wedges with saffron and tomato from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes by Deborah Madison

  • saffron
  • fennel
  • fennel seeds
  • onions
  • thyme
  • tomato paste
  • tomatoes
  • mushrooms
  • leek greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on September 22, 2016

    Fennel cooked in fennel stock with fennel seeds.....I had concerns that this might be fennel overload but it wasn't, at all. The licorice flavour mellowed considerably with cooking and the saffron, thyme and tomato prevented the flavour of the dish from being one note. Excellent as a side with fish or as a vegetarian main with black rice as suggested by the author.

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