Fennel-Tomato Vegetable

Ingredients

• 3 fennel bulbs
• 2 shallots
• 3 Garlic cloves
• 4 tbsp olive oil
• 400 ml orange juice
• 1 can saffron (0.1 g)
• 200 g dried soft tomatoes (dried)
• 1 bay leaf
• 2 tbsp raisins
• 2 tbsp blonde raisins
• 4 tbsp pine nuts
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Wash the fennel and quarter it. Remove the hard core and cut the stalks into about 5 cm pieces. Set aside the fennel fronds. Cut the bulbs into large chunks. Peel and halve the shallots lengthwise. Peel and roughly chop the garlic.

2. 2.

   Heat the oil in a large pan. Add the fennel, shallots, and garlic and sauté for 1-2 minutes. Then add the orange juice and saffron. Slice the soft tomatoes into strips and add them. Add the bay leaf and both types of raisins, cover partially, and cook for 8-12 minutes.

3. 3.

   Meanwhile, toast the pine nuts in a dry pan until golden brown.

4. 4.

   Season the fennel-tomato mixture with salt and pepper, then sprinkle with toasted pine nuts and fennel fronds before serving.