Braised Fennel Bulb with Orange
1 large fennel bulb
2 small oranges
3/4 cup fat-free, low-sodium chicken broth
1 teaspoon butter or margarine, optional
1 teaspoon (or less) cornstarch
Salt and white pepper, to taste
Trim fennel, removing the base and stalks. Chop the fronds for garnish. Cut the bulb in half and place in a sauce pan.
Juice one of the oranges. Thinly pare rind from the second orange and cut rind into julienne pieces, to make about 2 tablespoons. Cut the orange into segments, collecting juices as you do so.
Add orange juice and broth to fennel bulb, bring to a boil and simmer gently for about 15 to 20 minutes, until tender. Remove about 1/4 cup of liquid from the pan and allow it to cool. Add julienne strips of orange rind and the orange segments to the pan and continue to cook 5 to 6 minutes until just tender.
Transfer the fennel and orange to a serving dish. Mix the cornstarch with the cooled 1/4 cup cooking liquid. Add the margarine (optional) to the pan. Stir in the cornstarch mixture and bring sauce to a boil, stirring, until thickened and smooth (it will be thin, but will have some body). Season sauce to taste.
Pour sauce over fennel and orange; garnish with chopped fennel fronds.
Serves 2.
From www.fooddownunder.com.