Orange juice and rind delicately flavor fennel wedges. Serve this slightly sweet side with ham, pork chops, or roasted pork tenderloin.
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
How to Make It
Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
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.
Note: Leave enough of the root end intact so the fennel wedges hold together.