La Villa delle Sorelle

Braised Fennel with Orange

Adapted from Modern Recipe
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2004

4 large fennel bulbs cut into wedges
1 tbsp olive oil
2 tsp sugar
1 cup chicken broth
1 tbsp grated orange rind
1/3 cup orange juice
2 tsp sherry vinegar
tsp salt
1/8 tsp fresh ground black pepper

Bring chicken broth to a boil. Add orange rind, orange juice, vinegar, salt and black pepper. Add Fennel. Reduce heat and simmer for 15 minutes or until fennel is tender but not soft. Remove fennel from broth and serve.

Serves 16

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