Braised Fennel With Orange Recipes

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Steps:

• Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
• Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

Steps:

• Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes.
• Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
• Note: Leave enough of the root end intact so the fennel wedges hold together.