Balsamic Braised Fennel with Orange

Under rated yet delicious, fennel a crunchy, slightly sweet, fiber rich, vitamin packed vegetable is a winter staple in Mediterranean countries. Entirely edible, the white bulb can be thinly sliced in salads, the stalks & leaves eaten raw or used for homemade vegetable stock, the fronds (wispy green tips), used as a fresh herb. Using Villa Gabriella Organic 8-year aged Balsamic Vinegar di Modena & Villa Gabriella Organic Extra Virgin Olive Oil, we adapted a recipe from inspired taste. Naturally sweet, tangy vinegar flavors make it a perfect side dish to roasted winter meats or grilled chops. 6 Servings. 

Easy Ingredients

• 2 medium fennel bulbs
• 2 teaspoons Villa Gabriella Organic Balsamic Vinegar
• 3 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
• ½ fresh orange juiced
• 1 tablespoon orange zest
• 1 cup organic chicken or vegetable stock
• 2 teaspoons organic sugar
• Sea salt & freshly ground pepper to taste

Simple Direction

1. Cut off the fennel bulb, reserve some of the fronds, save stems & stalks for veggie stock.

2. Slice fennel in half, lengthwise, remove tough core by making two angled cuts, cut halves into 1/2-inch thick wedges. 

3. Season both sides with sea salt & pepper.

4. Heat 2 quarts of cold water to a boil in a saucepan, add fennel wedges.

5. Cook 4-5 minutes or until crisp-tender, drain. 

6. Heat olive oil in a medium pot over medium heat. 

7. Add fennel wedges & sugar, brown for 2-3 minutes on each side.

8. Reduce heat to low, add stock, orange juice & zest, simmer for 25 minutes or until liquid is almost evaporated. 

9. Sprinkle with reserved fennel fronds on top.

10. Serve & enjoy