German Braised Fennel with Egyptian Spices
A hearty and flavorful German dish featuring fennel as the main ingredient, slow-cooked in a tagine.
Ingredients
- ●1 large fennel
- ●2 tsp egyptian spice blend
- ●1 large piquant onions
- ●1 sheet, thawed flaky pastry
- ●2 tbsp olive oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Trim the fennel and slice it into 1/4-inch thick wedges.
- 3
Heat the olive oil in a large Dutch oven over medium heat.
- 4
Add the onions and cook until they're softened and lightly browned.
- 5
Add the Egyptian spice blend and cook for 1 minute.
- 6
Add the fennel wedges and toss to coat with the spice mixture.
- 7
Cover the pot and transfer it to the preheated oven.
- 8
Bake for 30 minutes, or until the fennel is tender.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Roll out the flaky pastry on a lightly floured surface.
- 11
Cut the pastry into 4 equal pieces and place each piece on top of the fennel.
- 12
Return the pot to the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown.
- 13
Serve the German Braised Fennel hot, garnished with fresh parsley if desired.