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.
Blood Orange Braised Fennel
- Cooking and Prep: 45 m
- Serves: 6
Prepare the Fennel
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.
Let cook for 25 minutes or until tender.
Photography: Hudi Greenberger.
Food Styling: Renee Muller.