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Recipe by Chaia Frishman

Blood Orange Braised Fennel

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Blood Orange Braised Fennel
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

45 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

I love the taste of fennel in my chicken soup. Raw fennel tastes like licorice, but it literally changes face when braised in this tart mix of flavors. Definitely the most original side dish you will serve this Pesach.

Ingredients

Main ingredients

  • 2 large fennel bulbs, tops and fronds removed and cut into 8 wedges each (take out the inner “cabbagy” core)

  • 1 tablespoon Bartenura Extra-Virgin Olive Oil

  • 2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic

  • 1/2 cup freshly squeezed blood orange juice (regular OJ is fine too.)

Directions

Prepare the Fennel

1.

Heat up oil in a frying pan and brown fennel on all sides. Add garlic, salt, pepper, juice and broth and cover. Bring to a boil and then reduce fire to simmer.

2.

Let cook for 25 minutes or until tender.

Credits

Photography: Hudi Greenberger. Food Styling: Renee Muller.

Recipe tags

Chaia Frischman Chaia Frishman citrus fennel fruitplattersandmore healthy oranges Pesach
Blood Orange Braised Fennel

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