Ingredients:
3 heads fennel, stems cut into 2 inch long pieces,bulbs quartered,lengthwise,feathery green tops reserved
1 large oranges, peeled,pith removed,sliced across in 1/4 inch rounds,cut the rounds in half
2 teaspoons orange zest
1 onions, sliced
1 bay leaves
salt & pepper
Directions:
In a skillet combine the orange zest, fennel stems, onion, bay leaf salt& pepper.
Add 4 cups water, bring to a boil, simmer 10 minutes.
Add the fennel quarters cut side down cook until tender, remove with a strainer set aside and keep warm apprx.
Reduce water to apprx 1cup by boiling about 10 minutes.
Drain off any liquid that may have collected on the fennel platter.
Pour reduced stock over the fennel, garnish with orange slices, decorate with fennel feathers.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.