- 2 large or 4 small fennel bulbs
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup chicken or vegetable stock
- 1/4 cup fresh orange juice
- Finely grated zest of 1 orange
1Trim the fennel bulbs, reserving some of the fronds as garnish. Cut the fennel bulbs lengthwise into thick wedges. Sprinkle the fennel wedges with salt.
2In a large frying pan over medium heat, melt the butter. Let the butter cook for a minute or so until it starts to brown. Place the fennel cut-side-down in the pan in a single layer. Let cook, without moving, until browned on one side, about 3 minutes. Turn and brown the other side, about 3 minutes.
3Add the stock and orange juice to the pan, and sprinkle the fennel wedges with orange zest. Cover and simmer over medium-low heat until the fennel is tender, about 5 minutes. Serve, garnished with a sprinkling of the reserved fronds.
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