Orange-Balsamic Caramelized Fennel

recipe
This tasty side dish is perfect for busy cooks since it's mostly hands-free. The flavors pair well with roast pork or poultry.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 47
Caloriesfromfat 8 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 10.5 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 238 mg
Calcium 62 mg

Ingredients

4 (1-pound) fennel bulbs with stalks, trimmed
Cooking spray
1 teaspoon sugar, divided
1 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
1 tablespoon balsamic vinegar
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon kosher salt
2 garlic cloves, sliced

Preparation

1. Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 8 fennel pieces in a single layer in pan; sprinkle evenly with 1/2 teaspoon sugar. Cook 3 minutes on each side or until lightly browned. Remove fennel from pan; recoat pan with cooking spray. Repeat procedure with remaining fennel and sugar.

3. Return fennel to pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 38 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. Top with reserved fennel fronds.

Note:

Cheryl Alters Jamison and Bill Jamison,

Cooking Light

November 2008
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