Blood Orange Braised Fennel

Recipe By Chaia Frishman

Cooking and Prep: 45 m
Serves: 6
No Allergens

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 (7)

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

Start Cooking

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.

Credits

Photography: Hudi Greenberger.

Food Styling: Renee Muller.

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Blood Orange Braised Fennel