4 large fennel bulbs, each cut into 8 wedges (about 1 1\/2 lb.)
\n1 T. olive oil
\n2 tsp. sugar
\n1 C. fat-free, less-sodium chicken broth
\n1 T. grated orange rind
\n1\/3 C. fresh orange juice (about 1 orange)
\n2 tsp. sherry vinegar
\n1\/2 tsp. salt
\n1\/8 tsp. freshly ground black pepper
\n2 T. chopped fennel fronds<\/p>\n
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 saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nServing size: 1 C.<\/p>\n
Calories: 58
\nFat: 2.6g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n