John Myers
Ingredients for 4 servings:
- 4 bulb(s) fennel, fresh
- 4 orange(s), fresh (preferably untreated)
- 3 m.-sized onion(s)
- 4 tbsp olive oil
- salt and pepper
- Sugar
- possibly cinnamon
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a wonderful side dish that is made in no time
Clean and wash the fennel and cut into fine strips. Finely chop the fennel greens and set aside. Peel and fillet the oranges. Set the fillets aside. Collect the remaining juice. If using unwaxed oranges, grate the zest of two oranges before filleting them. Set the zest aside. Peel the onions and cut them into fine strips. Heat the oil in a deep pan. Sauté the fennel and onions, season with salt and pepper. Sprinkle with sugar. Deglaze with the orange juice and add the orange zest. Add the cinnamon, if desired, and let the juice simmer gently. Add the orange segments last and let it warm through. Season again with salt, pepper, and sugar. Sprinkle the fennel greens over the vegetables before serving.
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