(from Mark Bittman’s How to Cook Everything Vegetarian)
Makes: 4 servings
Time: 30 minutes
1 large fennel bulb (1 pound or more)
2 navel oranges, peeled
1 medium onion, peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried
Salt and freshly ground black pepper
1 cup freshly squeezed orange juice
1. Preheat the oven to 500°F. Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.
2. Put the oil in a large skillet or flameproof gratin dish. Add the fennel, oranges, onion, and rosemary. Sprinkle with salt and pepper, then pour in the orange juice.
3. Bring to a boil on top of the stove; then transfer to the oven and cook for another 15 minutes or so, or until tender. If much liquid remains, cook a little longer (in the unlikely event that it dries out before the celery becomes tender, add a little more orange juice or some water). Garnish with the reserved fennel fronds and serve hot or warm.
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