Saffron Fennel Salt Recipes

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FENNEL-SAFFRON COMPOTE



Fennel-Saffron Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Vegetable     Saffron     Fennel     Winter     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 8

4 tablespoons olive oil
4 1/2 cups chopped fresh fennel bulbs (about 2 large)
3 3/4 cups chopped onions
1 tablespoon fennel seeds, crushed
3 1/2 teaspoons minced garlic
1 1/2 cups dry white wine
1 1/2 cups canned low-salt chicken broth
3/4 teaspoon (packed) crushed saffron threads

Steps:

  • Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)

SAFFRON-FENNEL SALT



Saffron-Fennel Salt image

Provided by Sara Dickerman

Categories     condiments

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 5

1 tablespoon fennel seeds
1/2 teaspoon dried orange peel (available at www.worldspice.com)
1 dried chile de arbol, seeds removed
1 pinch (1/2 gram) saffron, crushed
1/4 cup medium-textured sea salt or kosher salt

Steps:

  • Toast the fennel seeds in a dry skillet until they are fragrant.
  • Using a mortar and pestle or spice grinder, finely grind the orange peel and chile. Add the fennel and grind until the seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container.

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