Sautéed Fennel with Almonds, Raisins, and Saffron

Sautéed Fennel with Almonds, Raisins, and Saffron
Photo by John Kernick


  • ¼ cup whole almonds (preferably Marcona)
  • 10 garlic cloves
  • 2 fennel bulbs
  • ¼ cup extra-virgin olive oil
  • fennel fronds
  • ½ cup chopped cilantro
  • ¼ cup fresh orange juice
  • + 5 more ingredients
    • 1 pinch saffron threads
    • 2 teaspoons whole coriander seeds
    • ¼ cup raisins
    • ½ teaspoon grated orange zest
    • chervil leaves

Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel with garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes...

View full recipe at Epicurious


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