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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
I love the taste of fennel in my chicken soup. Raw fennel tastes like licorice, but it literally changes face when braised in this tart mix of flavors. Definitely the most original side dish you will serve this Pesach.
2 large fennel bulbs, tops and fronds removed and cut into 8 wedges each (take out the inner “cabbagy” core)
1 tablespoon Bartenura Extra-Virgin Olive Oil
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1/2 cup freshly squeezed blood orange juice (regular OJ is fine too.)
1/2 cup vegetable broth
Tuscanini Sea Salt, to taste
freshly ground pepper, to taste
Heat up oil in a frying pan and brown fennel on all sides. Add garlic, salt, pepper, juice and broth and cover. Bring to a boil and then reduce fire to simmer.
Let cook for 25 minutes or until tender.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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