- 2 (2-inch-long) orange rind strips
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 3 fennel bulbs, trimmed, cored, and cut into wedges
- 1/2 teaspoon kosher salt
How to Make It
Combine first 4 ingredients in a large skillet covered with a tight-fitting lid over medium-high heat. Bring to a boil; reduce heat and simmer 10 minutes. Uncover; cook 5 minutes or until fennel is tender and liquid is syrupy. Stir in salt.