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sauteeing Abruzzo, Italian
Caramelized Fennel and Onions with Orange Rind

Photo by: Maria Filice
Comments: 0
 

Recipe

Finocchio e Cipolle Caramellizate con Scorza d’Arancia

Fennel is a favorite ingredient in many of our meals. In fact, it’s often eaten raw, as a kind of palate cleaner and digestive, after eating dinner. This very versatile vegetable, which has a mild licorice flavor, combines beautifully with orange and is perfect with any meat or fish.

Yield: Serves 6

Ingredients

  • 3 fennel bulbs, tops and fronds removed (save them for garnish)
  • 1 medium red onion, thinly sliced
  • Salt and fresh ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 orange

Directions

Cut each fennel bulb in half, remove stalks and root ends, and cut into 1⁄4-inch slices. Combine with the sliced onion. Add salt and pepper.

Heat the oil and butter together in a large skillet over a medium heat. Add the fennel and onion, and cook, stirring occasionally, for about 10 minutes or until they’re caramelized.

Zest then juice the orange. Add juice to the fennel and onion mixture and stir.

Garnish with fronds and orange zest. Serve immediately.


© 2010 Maria Filice

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

129kcal (6%)
73mg (7%)
29mg (49%)
43mcg RAE (1%)
551mg
24mg
2g
3g
4g
13g
10mg (3%)
380mg (16%)
3g (15%)
9g (13%)
1mg (5%)
 

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