Name: Sautéed Fennel with Almonds, Raisins, and Saffron
Cook time: 25 min
Total time: 45 min (includes cooling)
Yield: Serves 4 (first course)
Ingredients: 2 fennel bulbs (1 pound total), stalks discarded; 1/4 cup whole almonds (preferably Marcona), lightly toasted; 1/4 cup extra-virgin olive oil; 10 garlic cloves, finely chopped; 1/4 cup raisins; 2 teaspoons whole coriander seeds; 1/2 teaspoon grated orange zest; 1/4 cup fresh orange juice; Pinch of saffron threads, crumbled; 1/2 cup chopped cilantro; fennel fronds and chervil leaves

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Sautéed Fennel with Almonds, Raisins, and SaffronJohn Kernick

Carena brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins.

Cooks' note:

Dish can be cooked 1 day ahead and chilled.

Recipe notes

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