Braised Fennel with a Blood Orange Glaze

Its probably only been the past few years that I have even liked fennel.  What used to throw me off in the past was its slight anisette flavoring that I have always associated with black jelly beans (cringe).  However, I've come to find that it really tastes nothing like its chemically enhanced and flavored counterpart candy.  In fact when prepared correctly it is absolutely delicious and refreshing.

Blood oranges happen to be in season and every farmer's market to grocery store in San Francisco has heaps of them for sale at an amazingly low cost for this extra special orange. Not only is the cousin of the regular orange really tasty, when you cook with them they turn this amazing bright pinkish shade that will make your food look so good.

The following is a way I like to incorporate the two different but extremely compatible flavors together in one dish!

Ingredients:

Fennel

2 Fennel bulbs (cut off stalks)

Salt

Pepper

Vegetable broth

1 tsp. olive oil

Blood Orange Glaze

2 Blood oranges

1 tsp. honey

1 tsp. cornstarch (to help thicken)

1 tbsp. olive oil

Method:

Begin by braising fennel cut into 1/4-1/2 inch pieces over medium heat in a medium pan on the stove along with enough vegetable broth to coat the pan and add 1 tsp. of olive oil.  

Season lightly with salt and pepper.  Let simmer until tender, approximately 5 minutes.  Then transfer fennel to a baking sheet lined with tin foil and let bake for 10 minutes or until they begin to slightly brown.

While the fennel is baking, mix together the juice from 2 blood oranges, 1 tsp. of honey, 1 tsp. cornstarch, and 1 tbsp. of olive oil.  Whisk well until the mixture is smooth and allow to simmer until it begins to thicken (*note: the glaze will not be super thick). 

Remove the fennel from the oven, arrange on a plate then take the blood orange glaze and drizzle generously over the braised fennel, finish with a sprinkle of salt and pepper. Serve. 

Enjoy!