Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
- Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
- Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.
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Andres Rodriguez
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The orange and fennel flavors complemented each other perfectly.
Selas Maggie
[email protected]This recipe is a keeper. I will definitely be making it again.
Sakil Ahmed Sanny
[email protected]I've made this dish several times and it's always a hit. My friends and family love it!
Kehinde fatai Omotoyosi
[email protected]This dish is a great way to use up leftover fennel.
mosim khan
[email protected]I love the combination of fennel and orange in this dish. It's so refreshing and light.
Yumiko.saito16
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are impressive.
Nansubuga Doreen
[email protected]I made this last night and it was delicious! The fennel was cooked perfectly and the sauce was so flavorful.
Jayden Verwey
[email protected]This dish was a delight! The fennel was tender and flavorful, and the sauce was rich and savory. I served it over rice, and it was a perfect meal.