https://calgaryavansino.com/recipes/braised-fennel-orange-chives/
Ingredients
- 7 small fennel bulbs, trimmed and quartered
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed orange juice
- 250ml vegetable stock (or chicken stock)
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp chives
- grated zest of an orange
- 7 small fennel bulbs, trimmed and quartered
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed orange juice
- 1 cup vegetable stock (or chicken stock)
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp chives
- grated zest of an orange
I don’t think fennel ever gets the attention it deserves in the world of veggies. It’s so tasty and this easy dish is terrific as a vegetarian main paired with rice or as a side dish to a gorgeous piece of fish.
Wash the fennel. Quarter and place segments in a large saucepan with the olive oil, orange juice and chicken stock. Add salt and pepper. Cover and simmer over low heat for 20 minutes. Uncover the fennel and continue to cook gently until the liquid has reduced to just a few tablespoons and the fennel is tender. This should take about 10 minutes.
Serve on a platter and sprinkle with the chives and orange zest. This dish tastes delicious served with baked salmon or with a serving of cooked quinoa.
