Blood Orange Braised Fennel

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

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  Bartenura Olive Oil

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

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  Gefen Frozen Crushed Garlic

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

• 1/2 cup vegetable broth

• Tuscanini Sea Salt, to taste

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  Tuscanini Fine Sea Salt

• freshly ground pepper, to taste