Orange-Braised Fennel
- 1 tablespoon olive oil
- 3 fennel bulbs, trimmed and each cut into 6 wedges
- 1/2 cup chicken stock
- 1/2 cup fresh orange juice
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- Heat the olive oil in a large straight-sided saute pan.
- Add fennel and brown on all sides.
- Stir in the stock, orange juice and garlic.
- Bring to a boil, then cover and lower the heat to a simmer.
- Cook until fennel is tender, about 20 minutes.
olive oil, fennel bulbs, chicken stock, orange juice, garlic, salt
Taken from www.foodnetwork.com/recipes/sunny-anderson/orange-braised-fennel-recipe.html (may not work)