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Ingredients
for
4
Steamed Fennel with Saffron and Blood Orange
30 min., ready in 50 min.
Time:
Ingredientsfor
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters Blood orange juice (with pulp)
- 100 milliliters Vegetable broth
- 1 sm can Saffron (0.1 grams)
- salt
- freshly ground peppers
- 1 tsp honey
- 4 Fennel bulb
- 2 Tbsps freshly chopped parsley
Preparation
1.
Peel the shallot and cut into thin rings. Peel the garlic and cut into thin slices. In a saucepan, melt the butter and sauté the shallots and garlic until translucent. Add the blood orange juice, broth and saffron. Season with salt and pepper and then stir in the honey.
2.
Rinse the fennel, trim, cut in half lengthwise and place in a steamer basket. Place over the broth, cover and steam for 8-10 minutes.
3.
Remove the fennel from the steam basket and keep warm. Boil the broth for about 5 minutes. Arrange the fennel halves on deep serving plates, pour the broth over top and serve sprinkled with parsley.