4 large fennel bulbs, each cut into 8 wedges (about 1 1/2 lb.)
1 T. olive oil
2 tsp. sugar
1 C. fat-free, less-sodium chicken broth
1 T. grated orange rind
1/3 C. fresh orange juice (about 1 orange)
2 tsp. sherry vinegar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
2 T. chopped fennel fronds

Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain. Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes. 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. Note: Leave enough of the root end intact so the fennel wedges hold together.

Yield: 6 servings
Serving size: 1 C.

Calories: 58
Fat: 2.6g
Fiber: 5g