Are you ready to elevate your culinary skills and impress your dinner guests with a dish that bursts with Mediterranean flavor? Introducing "Saffron and Cumin Baked Fennel"—a vibrant, aromatic delight that transforms humble fennel into a gourmet experience! With its tender texture, golden Parmesan topping, and the exotic allure of saffron and cumin, this dish is not just a side; it's a showstopper. In just 45 minutes, you can create a stunning centerpiece that will have everyone asking for seconds. Dive into this recipe and discover how to make your meals truly unforgettable!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 large fennel bulbs, sliced
- 1/4 teaspoon saffron threads
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Prepare the fennel by trimming off the fronds and base. Slice the fennel bulbs vertically into 1/2-inch thick wedges, keeping the core intact to help the slices hold together.
- In a small bowl, crush the saffron threads between your fingers to release their aromatic oils and flavor. Mix the saffron with 2 tablespoons of warm water and let it steep for 5 minutes to create a saffron infusion.
- Toast the cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Crush the toasted cumin seeds in a mortar and pestle or spice grinder.
- Place the fennel wedges in a large baking dish. Drizzle with olive oil, ensuring each piece is evenly coated. Sprinkle the crushed cumin seeds, saffron infusion, salt, and pepper over the fennel.
- Gently toss the fennel to distribute the seasonings, making sure the wedges remain intact. Arrange the fennel in a single layer to ensure even roasting.
- Cover the baking dish with aluminum foil and bake for 20 minutes. This initial covered baking will help soften the fennel.
- Remove the foil and sprinkle the grated Parmesan cheese evenly over the fennel. Return to the oven and bake uncovered for an additional 15 minutes, or until the fennel is tender and the cheese is golden and slightly crispy.
- Remove from the oven and let rest for 5 minutes. This allows the fennel to absorb the flavors and cool slightly.
- Serve hot as a side dish, garnishing with some reserved fennel fronds if desired. The fennel should be caramelized, tender, and infused with saffron and cumin flavors.
Tips
- Choosing Fennel: Look for firm, fresh fennel bulbs with bright green fronds. The bulbs should feel heavy for their size, indicating high water content and freshness.
- Saffron Infusion: For the best flavor, make sure to let the saffron steep in warm water for at least 5 minutes. This will release its rich aroma and vibrant color, enhancing the overall dish.
- Toasting Cumin: Toasting the cumin seeds is crucial as it brings out their natural oils and intensifies their flavor. Keep a close eye on them to avoid burning—just a minute or two is all you need!
- Layering Flavors: When tossing the fennel with olive oil and seasonings, be gentle to keep the wedges intact. This not only preserves their shape but also ensures an even distribution of flavor.
- Baking Tips: Covering the dish with aluminum foil during the first half of baking helps steam the fennel, making it tender. Removing the foil later allows the cheese to crisp up beautifully.
- Serving Suggestions: Garnish with reserved fennel fronds for a pop of color and freshness. This dish pairs wonderfully with grilled meats or can be enjoyed on its own as a vegetarian delight.
Nutrition Facts
Calories: 140kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
