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Braised Fennel with Orange

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 cup)
Orange juice and rind delicately flavor fennel wedges. Serve this slightly sweet side with ham, pork chops, or roasted pork tenderloin.

Ingredients

  • 4 large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon grated orange rind
  • 1/3 cup fresh orange juice (about 1 orange)
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fennel fronds

Nutrition Information

  • calories 85
  • caloriesfromfat 28 %
  • fat 2.6 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 2.6 g
  • carbohydrate 14.8 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 353 mg
  • calcium 81 mg

How to Make It

  1. Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.

  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes. Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.

  3. Note: Leave enough of the root end intact so the fennel wedges hold together.