Saffron Fennel

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Washington Post

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Ingredients

1 large (24 ounces) fennel bulb, with stalks and fronds

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

1/2 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 teaspoon finely grated lemon zest

1/4 teaspoon saffron threads

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