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Categories:Viewed: 19 - Published at: 4 years ago
Ingredients
- 2 (2-inch-long) orange rind strips
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 3 fennel bulbs, trimmed, cored, and cut into wedges
- 1/2 teaspoon kosher salt
Method
- Combine first 4 ingredients in a large skillet covered with a tight-fitting lid over medium-high heat. Bring to a boil; reduce heat and simmer 10 minutes. Uncover; cook 5 minutes or until fennel is tender and liquid is syrupy. Stir in salt.