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["Serves 2 @ 98 cals; 1.5 gm fat (8.7% CFF)", "Trim the fennel, cutting off the base and feathery fronds with stalks.", "Chopthe fronds and reserve for garnish (optional).", "Cut the fennel bulb in half and place in a sauce pan.", "Juice 1 orange.", "Thinly pare some rind from the other and cut about 2 Tbsp.", "of julienne zest.", "Supreme the segments from this second orange, collecting the juice as you do so.", "Add in the orange juice and broth to the fennel, bring to the boil and simmer gently for about 15 to 20 min, testing with a knife.", "Remove about 1/4 c. of liquid from the pan and allow it to cold.", "Now add in the strips of orange rind and the supremes to the pan and continue to cook for 5 to 6 min till just tender.", "Remove the fennel and orange segments from the pan to a serving dish.", "Mix the cornstarch with the cooled 1/4 c. of cooking liquid.", "Add in the margarineto the pan.", "Stir in the slurry and bring back to the boil, stirring, untilthickened and smooth (sauce will be thin but have some body).", "Season to taste.", "Pour sauce over fennel, garnish with minced fennel fronds (if using) and serve.", "TIPS: You may need to compensate for the age and toughness of the fennel; cut into four pcs; or possibly, remove the core and slice it thinly.", "If using onelarge navel orange, cut in half and proceed.", "Vegetables: Light and Healthy.", "Our Menu: tame chicken curry and rice-cilantro.", """Mild but not bland.", "Do it again.""
