Orange-Braised Fennel With Hazelnuts
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
62
Spice
58
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Fennel (bulbs, trimmed)2 tbsps
Butter1 cup
Shallot (chopped)1 tsp
Orange Zest (grated)3 cup
Chicken BrothDirections:
1
Cut each fennel stalk bulb into 6 wedges of equal size
2
Set aside
3
Melt the butter in a large saute pan over medium heat
4
Add the fennel and shallots and saute for 4 minutes
5
Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer
6
Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender
7
Remove from the heat and stir in the hazelnuts
8
Serve hot or at room temperature