Saffron Fennel 6.000

Dominic Bracco II for The Washington Post

Mar 18, 2009

Make Ahead: This dish can be assembled 1 day in advance; refrigerate in a large resealable plastic food storage bag and cook before serving. Or cook the fennel 1 day in advance, then cool and refrigerate in its bag. To reheat, partially open the bag and microwave on HIGH in 10-second increments until heated through. Add the chopped fennel frond garnish just before serving.

Servings: 6
  • 1 large (24 ounces) fennel bulb, with stalks and fronds
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon saffron threads


Remove the fronds, stalks and tough outside leaves from the fennel bulb. Discard the stalks and outer leaves. Rinse the fronds to clean them, pat them dry on paper towels and chop them as you would parsley.

Cut the bulb in half vertically and use a paring knife to remove the triangles of core. Cut the fennel halves horizontally into thin slices, preferably with a mandoline or a food processor with a slicing attachment.

Place the sliced fennel in a large resealable plastic food storage bag. Add the salt, pepper, turmeric, sugar, oil, lemon zest and saffron. Seal and shake to mix well, then partially open the bag and place in the microwave. Heat on HIGH for 5 minutes. Remove the bag from the microwave, reseal it and shake to combine. (Be careful; the bag will be hot.) Open the bag, add the chopped fennel frond and shake to incorporate. Divide among individual plates; serve immediately.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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