Orange-Braised Fennel

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Orange-Braised Fennel

 

 

8 teaspoons olive oil

4 baby fennel bulbs, trimmed, cut into thin wedges, fronds reserved

1 large brown (yellow) onion, cut into thin wedges

2 garlic cloves, thinly sliced

1/2 cup orange juice

1/2 cup chicken-style stock

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced.

 

2. Heat oil in a flame-proof baking dish over medium-high heat. Add

fennel, onion and garlic. Cook, turning, for 4 to 5 minutes or until

lightly browned.

 

3. Add juice and stock. Stir to combine. Transfer to oven.

 

4. Roast for 30 minutes or until fennel is tender.

 

5. Remove fennel with a slotted spoon. Discard liquid.

 

6. Serve fennel topped with reserved fronds.

 

 

Serves 8.