This tasty side dish is perfect for busy cooks since it's mostly hands-free. The flavors pair well with roast pork or poultry.
4 (1-pound) fennel bulbs with stalks, trimmed
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
How to Make It
Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.
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.
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.
This was okay. We were just trying something new, and I don't think I like fennel enough to make it again. But if you really like fennel, I would give it a go. You could easily half it to make it a little less labor intensive although the leftovers heated up well.
Was tasty but I'm not sure worth the effort unless you really want fennel; it's true that most of the cooking time was mostly hands-off but between the chopping and the browning in batches it did take some time.
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