Chef Tse: Caramelized Fennel with Orange & Olives
Caramelized Fennel with Orange and Olives
Return fennel pan and add orange zest, olives and a generous pinch of salt. Cook 1 minute and deglaze with orange juice. Liquid should come to 1/2 inch below top of fennel. Add a little water if more liquid is needed. Cover, reduce heat to medium-low and simmer until fennel is tender, about 10 minutes.
Remove orange zest and discard. Taste and season with salt and pepper if desired. Divide fennel among plates and serve.