March 19, 2009
I’m crazy about fennel. With a delightful hint of anise, this versatile veggie is delicious raw (shaved thin in a refreshing salad), fried (parboil, coat, fry–perfect!), sauteed (diced, in olive oil, tossed with pasta), and braised (like here). Usually a decisive cook, I have a hard time choosing what to make when I get my hands on fresh fennel–there are too many delicious choices! I landed on this dish the other night since it makes use of in-season oranges.
This recipe is super low maintenance and makes what can be a veggie side dish or topping (chopped) for scallops, pork chops, or chicken.
Orange Braised Fennel
(can be served to kids 12+ mos)*
2 bulbs organic fennel, cut into 1/2″ slices
1 1/2 tbsp organic butter
1 1/2 cup organic orange juice, ideally fresh squeezed
3/4 cup organic chicken broth
organic olive oil
salt and pepper
1. Melt butter over medium heat. Put fennel in pan in one layer and saute until translucent, about 5 min each side.
2. Add orange juice and chicken broth. Raise heat to medium-high and bring to a boil. Then return to medium heat and simmer for about 40 min, until fennel is tender and liquid has thickened into a sauce.
3. Drizzle with some good olive oil and add salt and pepper to older kid and adult portions. Enjoy!
*Most pediatricians suggest waiting until 12 months before introducing citrus.