The fennel is first browned until golden, then gently braised in stock. A fresh sauce made with tahini, lemon, garlic and cumin, along with pomegranate and toasted sunflower seeds, turns it into a colorful vegetable side dish.
Fennel has a mild anise flavor of its own, and becomes softer and slightly sweeter when cooked. Browning the wedges in oil first adds color and a roasted flavor to the cut sides. Then a little stock and a lid allow the insides to cook gently without drying out. Choose firm fennel bulbs with fresh-looking greens; if the fronds are still attached, you can finely chop a little and use it with the dill.
The tahini sauce adds creaminess and a slightly bitter, toasted sesame flavor. Lemon juice keeps it fresh, while garlic and cumin bring warm spice. Tahini can separate in the jar, so stir it well before measuring out what you need for the sauce. Add the cold water a little at a time. The sauce will thicken at first, then become smooth and pourable; the amount of water needed varies from one tahini to another. If the sauce is too thin, stir in a little more tahini.
Pomegranate seeds add juicy, tart notes, while sunflower seeds bring a dry crunch to contrast with the tender fennel. Fresh pomegranates are often easiest to find in Dutch shops in autumn and winter. Outside that season, you can use pomegranate seeds from the refrigerated or frozen section; thaw frozen seeds and pat them dry. No pomegranate on hand? A handful of small, tart apple pieces also adds freshness, though it changes the character of the dish.
Serve the fennel as a side with roasted vegetables, fish or legumes, or put it on the table with warm flatbread so none of the sauce goes to waste. You can prepare the fennel and sauce ahead of time, but store them separately in sealed containers in the refrigerator and use within two days. Warm the fennel gently in a pan with a splash of water or stock until piping hot throughout. If needed, loosen the sauce again with a little water, and add the pomegranate, dill and seeds just before serving so they stay fresh and crunchy.
Trim the stalks and a thin slice from the base of the fennel bulbs. Save some fresh-looking fronds to serve, if you like. Cut each bulb lengthwise into 6 wedges, leaving a piece of the core attached so the wedges hold together.
Heat the olive oil in a large lidded frying pan over medium heat. Place the fennel wedges in the pan, cut side down, and cook for 4–5 minutes until golden brown. Turn them over and cook the other cut sides for another 2 minutes.
Pour the stock into the pan and add a pinch of salt and some black pepper. Cover the pan and braise the fennel over low heat for 15–20 minutes, until a knife slides into it easily. Carefully turn the wedges halfway through. Remove the lid and, if any liquid remains, let it reduce for a few minutes.
Meanwhile, toast the sunflower seeds in a dry frying pan over medium-low heat, shaking the pan regularly, until lightly golden. Transfer them to a plate.
In a small bowl, stir together the tahini, lemon juice, garlic, cumin and ¼ tsp salt. First add 3 tbsp cold water and whisk until smooth. Add more water as needed until the sauce is smooth and pourable.
Arrange the fennel on a platter and spoon the tahini sauce over it or alongside. Scatter the pomegranate seeds, dill and toasted sunflower seeds over the top. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.