Stewed Vegetables with Saffron

Clean the fennel bulbs and cut them into wedges. Clean the potatoes and cut them into chunks. Mince the onion and cook it in 3 tablespoons of oil until translucent, then add the fennel wedges and potato chunks. Gently sauté the vegetables for 3-4 minutes, then add a ladle of broth and salt to taste, then cover and stew the vegetables for 15 minutes. Add the spinach leaves and a packet of saffron stirred into 7 tablespoons of cream. Continue cooking over low heat for another 10 minutes, then taste and adjust for salt, if needed, and serve the stew hot.