Braised Fennel With Olives And Orange
serves 4
Fennel and orange have a natural affinity for each other. The briny black olives give some depth to the pairing. Use leftovers to make beef and artichoke provencale or quick bourride.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 fennel bulbs, trimmed of stalks and bottoms
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons julienned orange zest
1 cup white wine
Juice of 1 orange
8 black olives, pitted and chopped
prep: 10 minutes
total: 55 minutes
large skillet (with lid)
1. Cut each fennel bulb lengthwise into 5 thick slices.
2. In a large skillet, heat the oil and cook the fennel slices over medium-high heat until brown on both sides. Remove.
3. Add onion and cook 1 minute, stirring constantly. Add the garic and the orange zest along with the whilte wine, orange juice and salt and pepper. Return fennel slices to the liquid in the pan. Cover and simmer over medium heat for 30 minutes, until the fennel is soft.
4. Scatter the olives over top and simmer another 2 minutes.
