Orange Braised Fennel

Published on by carol lou

I frequently add fennel to sauces, stews, and vegetable dishes since fennel is used in many Mediterranean dishes.  I love the sweet, anise-like flavor of fennel.  When you are shopping, fennel almost looks like a cross between an onion and celery with feathery fronds.  Fennel once cooked and caramelized has a sweet flavor that pairs wonderfully with grilled meats and seafood.  If you have not tried fennel, now is the time – it is a hidden gem in the produce department.

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Orange Braised Fennel

Ingredients

  • 4 medium fennel bulbs
  • 1 1/2 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 2 cloves garlic, thinly sliced
  • 1/2 cup orange juice
  • 1/4 cup water
  • salt and pepper, taste
  • 1/4 cup minced parsley

Instructions

  1. Trim tops off of fennel, then cut each bulb in half.  Melt butter in skillet and stir in sugar until dissolved.  Add garlic and saute for 1-2 minutes.  Place fennel in skillet cut side down and cook until brown, 5 - 10 minutes.  Turn fennel and add orange juice, water, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer until fennel is fork tender, approx. 25 minutes.  Add water during this phase if the pan becomes dry.  Remove lid after fennel is tender and cook over medium heat until the liquid has evaporated.  Toss with minced parsley, serve.