This dish will fill any void left if you or a loved one is avoiding pasta, risotto, and most starches. Fennel, after braising, acquires a lovely richness, and the chili offers a nice kick.

Yield: 4–5 serving

Add oil to a sauté pan on medium-high heat. When oil is shimmering, add fennel, and season with salt and pepper. Sear fennel until golden brown on all sides. Add garlic and chili, and cook 1 minute. Add saffron, white wine, and vegetable stock. Bring to a boil, reduce to a simmer, and cover. Cook until fennel is very tender, about 20–25 minutes.