Categories: Side dish

Ingredients

• 1 large fennel bulb (1 pound or more)
• 2 navel oranges, peeled
• 1 medium onion, peeled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh rosemary or 1 teaspoon dried
• Salt and freshly ground black pepper
• 1 cup freshly squeezed orange juice [can use regular OJ]

Directions

1. Preheat the oven to 500°F. Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.

2. Put the oil in a large skillet or flameproof gratin dish. Add the fennel, oranges, onion, and rosemary. Sprinkle with salt and pepper, then pour in the orange juice.

3. Bring to a boil on top of the stove; then transfer to the oven and cook for another 15 minutes or so, or until tender. If much liquid remains, cook a little longer (in the unlikely event that it dries out before the celery becomes tender, add a little more orange juice or some water). Garnish with the reserved fennel fronds and serve hot or warm.

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