Orange-Balsamic Caramelized Fennel
recipe slightly adapted from Cooking Light, November 2008
4 (1-pound) fennel bulbs with stalks, trimmed
1 teaspoon sugar, divided
1 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
2 garlic cloves, sliced
1. Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 8 fennel pieces in a single layer in pan; sprinkle evenly with 1/2 teaspoon sugar. Cook 3 minutes on each side or until lightly browned. Remove fennel from pan; recoat pan with cooking spray. Repeat procedure with remaining fennel and sugar.
3. Return fennel to pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 38 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. Top with reserved fennel fronds.
Family Rating: So-so.