Recipe courtesy of Charlie Palmer
Recipe courtesy of Charlie Palmer
Watch how to make this recipe.
Orange-Braised Fennel with Hazelnuts
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- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 285
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 11 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 909 mg
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 285
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 11 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 909 mg
Ingredients
Directions
- Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
- Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.
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