You may also like
Categories:
fennel onion extra-virgin olive oil saffron cayenne paprika vinegar vegetable broth orange zest rosemary kosher salt
Viewed: 36 - Published at: 4 years agoIngredients
- 1 cup chopped fennel
- 1 cup chopped onion
- 7 tablespoons extra-virgin olive oil, divided
- 2 pinches saffron
- 1 pinch cayenne
- 1 pinch paprika
- 3 tablespoons Champagne vinegar
- 1/2 cup vegetable broth
- 1 teaspoon orange zest
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon kosher salt
Method
- Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.
- Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.
- Note: Nutritional analysis is per tbsp.
