Saffron Braised Fennel

Although its spring which I usually start craving for cold salads or more asparagus and cucumbers, I still love warm dishes in the evening or early breezy morning. Fennel is in season, especially in Hong Kong which only lasts a few weeks. 

Fennel has an aromatic flavour and smell. It has been used as a herb for medical purpose for long long time. In asian cuisine, we often mince it with pork then steam or add it when making broth. Italian loves their Finocchio, the bulb part and its seeds are often used in their stews and also having it raw in salads, perfect combo with citrus. 
Like other vegetables, Fennel is full of nutritionist. Abundance B vitamins are found in fennel plant, from the flower, stalk, feathery leaves, to the bulb. I first got into Fennel due to my serious gastric and bloating problem from weak digestive system. Specifically, fennel seeds can reduce intestinal gas, bloating, heartburn, loss of appetite and even colic in children. The dill-like herbs contains an anti-inflammatory phytonutrient called Anethole which protect us from forming breast cancer cells which is equally important to everyone as we want to maintain healthy body functions. 

Do not be scared of fennel, with proper seasoning and combination, nothing can beat its anise, pungent flavour. 

Serves 4 

Ingredients:
3-4 Fennel bulbs (with leaves/ herbs intact) 
1 small Red Onion 
1 clove garlic, minced 
1 tsp of fennel seeds
1tsp grated / minced fresh ginger 
few springs of fresh thyme
knob of Coconut oil / ghee, or any oils you prefer
1 tbsp of Tomato paste
pinch of Saffron
30 ml boiling water 
half lemon, the juice

Cooked brown rice, or any grains you prefer
Chinese Steamed Pork Patty, or just throw in a few regular meatballs 
Sautéd leafy greens

Steep pinch of saffron into 30 ml of boiling water. Set it aside as you prep the fennel. 
Pick off the leaves and save them for garnishing. Cut fennel bulbs vertically to 1/2 inch thick, try to keep each slice as whole as possible for prettier presentation. Slice the red onions thinly. 
On a dry pan, toast the spices - fennel seeds, ginger and minced garlic. Add a knob of ghee / coconut oil to coat the spices. Then add red onions and fresh thyme, sauté on medium-high heat for 5-6 mins until soften. 
Add tomato paste, stir to coat roughly. Evenly lie the fennel slices horizontally in the pan, on o top of the soften onions. immediately pour in saffron liquid and cover the pan and lower the heat to let it steam cook. 
After about 3 minutes, check it the fennel has soften down. Turn off heat. Squeeze in half lemon juice , chop the left over leaves roughly and sprinkle it on top. Serve it hot with a bed of rice, or any grains you prefer, with a few meatballs plus some cooked greens - Bon Appetite!