Braised Fennel with Orange

Braised Fennel with Orange Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Orange juice and rind delicately flavor fennel wedges. Serve this slightly sweet side with ham, pork chops, or roasted pork tenderloin.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

December 2003
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