Ingredients

2 fennel bulbs (medium)

3 tbsp butter

1 clove garlic, chopped

2 scallions, finely chopped

1 orange (zest and juice)

1 cup brown veal stock, lightly thickened

To taste fennel seeds

To taste fresh parsley, chopped

To taste salt and pepper

Preparation

  1. Clean and trim fennel
  2. Cut into quarters of one in. wedges
  3. Melt butter and sweat garlic and scallions
  4. Add fennel, sweat for a few minutes
  5. Add orange zest and juice
  6. Season with salt and pepper
  7. Add stock, cover and then braise in 350F oven. Cooking is done when an inserted knife blade goes in easy. Fennel must be a little firm for ideal crunchiness
  8. To serve, garnish with fennel seeds and chopped parsley