Ingredients
Scale
3 small-medium sized fennel, cut into ¼‘s. Cut off prongs & core.
2 Tbsp. oil
salt & pepper to taste
Braising Liquid:
2 oranges (juiced and zested)
⅛ cup Sugar
1 sprig of sage
1 cup vegetable stock
1 Tbsp. dried thyme
salt & pepper to taste
1–2 bay leaves
Instructions
Combine all braising liquid ingredients and let simmer for 10min. Strain.
Lightly toss oil, salt & pepper with the cleaned fennel. Sear in a hot pan. Place fennel in braising pan, fill with braising liquid roughly halfway to three-quarters of the way up the fennel.
Cook for 30-40min or until fork tender.
Notes
this recipe is gluten aware and dairy-free.