Citrus-braised fennel

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4 Servings

Citrus-braised fennel

Michael Alberstat


  • 1 large fennel bulb
  • 1 cup chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 tbsp butter
  • orange zest


  • Slice tough bottom end from 1 large fennel bulb and discard. Thickly slice lengthwise. Arrange in a single layer in a large frying pan. Add 1 cup chicken broth, 1/4 cup freshly squeezed orange juice and 1 tbsp butter. Cover and bring to a boil. Then reduce heat to medium-low and simmer, covered, until fennel is tender, about 18 to 20 min. Remove fennel to a shallow serving dish. Bring broth to a boil. Continue boiling until sauce is slightly reduced, about 2 to 3 min. Stir in zest from orange. Pour sauce over fennel.