Confit Fennel with Harissa and Saffron

The end-of-year holidays are always a time for celebration with lots of delicious food. Every region has a variety of celebrations and food that goes along with it. The amazing thing about food is that we can travel around the world with our taste buds instead of having to be in those far-flung places.

This dish takes inspiration from the Mediterranean, Morocco, and Northern Africa. Rich and sweet fennel bulbs are confit (or braised) in a combination of spices, butter, and rich saffron and served with a flavorful yogurt and harissa. The result is a rich vegetable-forward side dish worthy of your holiday menu lineup!

In Morocco, the winter holidays are a vibrant blend of cultural traditions, family gatherings, and festive celebrations. Although Morocco is predominantly Muslim, the country embraces diversity, and various communities join in to celebrate Christmas and New Year’s alongside the Islamic holidays.

In addition to Christmas, Morocco celebrates its own New Year's known as "Ras as-Sanah al-Amazighiyah," which marks the Amazigh (Berber) New Year. This celebration is deeply rooted in the Amazigh culture and includes lively street performances, music, and dance, often accompanied by vibrant parades and fireworks.

Saffron is the basis of flavor and color for the confit fennel. Saffron, often referred to as the "king of spices," is a highly prized and expensive spice derived from the stigma of the Crocus sativus flower. Known for its vivid crimson threads, saffron imparts a distinctive aroma, rich flavor, and a deep golden-yellow hue to dishes. Its cultivation is labor-intensive, as each flower yields only three delicate stigmas, requiring meticulous hand-harvesting. 

Renowned for its subtle floral notes with hints of honey and hay, saffron is a prized ingredient in various cuisines globally, elevating dishes like paella, risotto, biryani, and desserts such as saffron-infused cakes or ice creams. Additionally, it has been historically cherished for its perceived medicinal properties, believed to offer antioxidant properties and potential health benefits. 

The fennel is bathed in a seasoned broth made of vegetable stock, butter, black mustard seeds, garlic, and this rich saffron and braised in the oven until it is perfectly tender and has absorbed all these flavors. The leftover cooking broth can be used in other vegetable soups as well!

This dish also uses Harissa, a fiery and aromatic chili paste that serves as a staple in Moroccan and Tunisian cuisine. Made from roasted red peppers, hot chili peppers, garlic, olive oil, and a blend of spices such as cumin, coriander, and caraway seeds, its intense flavor profile ranges from spicy and smoky to slightly sweet. 

Harissa adds depth and heat to dishes, as a condiment, marinade, or ingredient in stews, couscous, grilled meats, and even soups. Its versatility and bold taste make it a beloved and essential element in North African cooking, often considered a go-to ingredient for adding both heat and depth of flavor to various dishes. It’s delicious homemade, but we used some preserved lemon harissa from NY Shuk, a brand that is focused on bringing these incredible flavors to an American audience.

For plate up, the foundation is a swirl of goat yogurt, a yogurt made from –you guessed it– goat milk. It has a soft and funky flavor that’s similar to goat cheese but with the creamy texture of yogurt. Some of the preserved lemon harissa is topped on that and swirled into place. Then a confit fennel bulb is placed on top and topped with some plucked fennel fronds and a few extra threads of saffron. 

Who needs plane tickets when you have a warm kitchen to cook in? Enjoy!

Confit Fennel with Harissa and Saffron

Elevate your winter vegetables with this decadent fennel preparation. Delicate and floral saffron pair perfectly with the sweet fennel flavor, while spicy harissa and funky goat yogurt (you read that right) make a perfect backdrop on the plate. Take your taste buds on a Moroccan vacation!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 4

Ingredients:

• 4 tablespoons unsalted butter

• 2 tablespoons sugar

• 1 teaspoon kosher salt

• 1-½ cup vegetable broth

• 3 each garlic cloves, crushed

• 1 teaspoon black mustard seeds (optional)

• 1 pinch of saffron threads, plus more for garnish

• 2 each fennel bulb, halved, saving the fronds for garnish

• 1 cup goat yogurt, for serving

• 4 tablespoons of harissa paste, for serving

Directions: 

1. SAUCE. Preheat oven to 350F degrees. Place the butter, sugar, salt, vegetable broth, garlic cloves, black mustard seeds, and saffron in a small saucepan and bring to a simmer.

2. LAYER. Use your Forge To Table Nakiri to remove any stalks and fronds (save the stalks for stir fry and fronds for garnish) and slice your fennel down the middle. Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. 

3. CONFIT. Pour the simmering saffron mixture over the fennel, then cover the tray in foil. Cook in the oven, turning the fennel halfway through, until soft, about 45-50 minutes. 

4. SERVE. On plates, place a ¼ cup of goat yogurt and a tablespoon of harissa on each plate, swirling together. Top with a fennel half, drizzling it with some of the cooking liquid. Garnish with a few saffron threads and fennel fronds. Enjoy!

Chef’s Notes:

• If you can't find goat yogurt, greek yogurt works well too.

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