Braised fennel

Ingredients for 2 servings:

• 2 bulbs of fennel (approx. 600 g)
• 400 g potatoes
• 1 clove(s) garlic
• 50 g tomatoes, dried
• 3 sprigs of thyme
• 1 pinch of saffron threads
• 200 ml white wine
• 2 tbsp olive oil
• 80 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Clean the fennel bulbs, halve them, and remove the stalks. Then cut them into eight pieces and place them in a baking dish. Peel and quarter the potatoes, and add them. Peel and finely chop the garlic, roughly chop the sun-dried tomatoes, and scatter both over the vegetables. Season with a little salt (careful, the sun-dried tomatoes are already salty), pepper, and saffron threads. Pour in the wine and drizzle with olive oil. Arrange the thyme sprigs among the vegetables. Cover the baking dish tightly with aluminum foil and braise in a preheated oven at 180°C for 90 minutes. Sprinkle the Parmesan cheese over the vegetables 15 minutes before the end of the cooking time.