Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs

3 shallots

1/4 cup olive oil, divided

1 cup orange juice

1/2 tsp salt

2 tsp flat-leaf parsley, chopped

1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.

2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.

3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.

4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.

5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.

https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766