Orange-Braised Fennel with Hazelnuts

1. 1

   Cut each fennel stalk bulb into 6 wedges of equal size.

2. 2

   Set aside.

3. 3

   Melt the butter in a large saute pan over medium heat.

4. 4

   Add the fennel and shallots and saute for 4 minutes.

5. 5

   Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer.

6. 6

   Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender.

7. 7

   Remove from the heat and stir in the hazelnuts.

8. 8

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.