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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain. | 2. Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes. | 3. Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds. | 4. Note: Leave enough of the root end intact so the fennel wedges hold together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	4	pounds	cut	562.4552	132.4491	22.4982	3.6287
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
chicken broth	1	cup	reduced sodium fat free	78.12	1.89	11.1384	2.6208
orange	1	tablespoon	grated rind	5.2875	1.3219	0.1058	0.0135
orange juice	1/3	cup		37.2	8.5973	0.5787	0.1653
sherry wine vinegar	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
fennel leaf	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.