Braised Fennel with Orange

It seems hard to believe it but it has been a month since I last got to hang out with Sandi, Val, Roz, Jamie, and Mary Ann for the Cooking Light Virtual Supper Club. I know I couldn't believe it on Saturday when I noticed that March 2nd was on Wednesday and I hadn't made my dish to bring to the party.

Where does the time go?

I'm known for cutting it close with things but this was a tad closer than I might like to be. The sad thing was that I had bought all of the ingredients two weeks ago. . . and it wasn't a challenging recipe to make.

I got on things and whipped it up tonight.

The theme for March is 'Notes of Citrus' a perfect theme as we move into spring (at some point we will here in Canada). I offered to bring a side dish to the Supper Club - braised fennel with orange. In this recipe orange juice and rind delicately flavor fennel wedges. It was ABSOLUTELY amazing - heck, it was so good that I'm tempted to 'do a Melissa Leo and drop the f-bomb' it was that amazing. Being a 'g' rated blog (on most days) I shall restrain myself though. 

The fact that a serving has but 85 calories per serving just makes it better and better. I made two changes to the recipe - I added no sugar nor salt. It was wonderful without any additional sweetener and salt.

Braised Fennel with Orange

4  large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds)
1  tablespoon  olive oil
2  teaspoons  sugar
1  cup  fat-free, less-sodium chicken broth
1  tablespoon  grated orange rind
1/3  cup  fresh orange juice (about 1 orange) 2  teaspoons  sherry vinegar
1/2  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
2  tablespoons  chopped fennel fronds

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. 

Be sure to pop into the other Supper Club blogs to see what everyone else is bringing to the party . . .

Jamie is bringing a Mixed Greens Salad with Pears, Goat Cheese, and citrus dressing

Val is treating us all with a glass of Blood Orange Sangria (can I have the jug, please)

MaryAnn has made an appetizer of Lime-spiked Black Bean Dip

Sandi has brought the main dish - Lemon and Sage chicken thereby proving once and for all that a southern woman can cook chicken that is not fried!

Rozhas dessert~ a Lemon Cake!

Comments

[bellini]

I made 2 batches of Sangria Jerry so no worries:D Thank you so much for bringing your braised fennel. I am sure it would make a memorable side dish!!!

[Amy]

So good of you to make my shopping list, Jerry. *grin* That looks awesome.

[sandi @the whistlestop cafe]

I love fennel.... I can only imagine it with a pop of citrus.
~ I can only imagine my backside if I only ate my chicken fried! Thank goodness for Cooking Light
:-)

[Roz]

Jerry, I love your 'descriptives'!!!! LOL! This does sound tremendous and with only 85 cals, goodness, I've got to make this! Everyone's recipes are so awesome this month. For this being my only 2nd month, I'm just having a blast with all of you in this group! Hope you warm up soon in Canada! Roz

[amish bed frames]

Cool! I have never tried making this one. Thanks for the recipe.

[JDeQ]

I'm glad to hear that there was lots of sangria, I'd hate to run out. LOL

I'm always happy to help out Amy. We had the leftover fennel last night with some harissa roasted salmon - it gets better and better

That is a bad image Sandi. *smile*

Thanks Roz - it was a great recipe. I know I'll be making it again.