I am very fond of fennel. It has a surprising, slightly anise-like taste that often surprises guests, who don’t expect that in a vegetable. This is a lovely dish, both to look at and to eat. I served it at room temperature at a buffet, but it would be nice warm as a side dish or cold as a first course/salad. If you get very large fennel bulbs, the outer pieces may be tough and you will have to discard them. The original recipe was from Cooking Light.
Orange Balsamic Caramelized Fennel
4 (1-pound) fennel bulbs with stalks, trimmed and stalks removed.
Cooking spray
2 teaspoons sugar, divided
1 cup fat-free, less-sodium chicken or vegetable broth
1/4 cup orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon kosher salt
2 garlic cloves, sliced
Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon of the fronds; reserve.
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.
Return all of the fennel to the pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer about 35 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. (The fennel bulbs will separate into pieces.) Top with reserved fennel fronds. This makes 8 servings at less than 1 gram of fat/serving. It served about 15 people at the buffet (there was lots of other food) and was very good as a leftover for lunch.
The Perpetual Feast 
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