Golden Fennel Quarters with Citrus-Herb Mojo & Plantain Dust

1. Make Citrus and Garlic-Herb Sauce

Whisk together the fresh orange juice, fresh lime juice, white vinegar, minced garlic cloves, minced fresh parsley leaves, ground cumin, and kosher salt in a small bowl. Set aside for about an hour to let the flavors meld together.

2. Prepare Fennel

Cut off the tops of the fennel bulbs, reserving the fronds for later. Trim the bottoms and then quarter the bulbs through the core, ensuring they stay intact.

3. Cook Fennel

Warm the olive oil in a large skillet over medium-high heat. Place the fennel quarters cut-side down in the skillet. Cook until golden brown, about 20 minutes, ensuring they caramelize evenly.

4. Simmer Fennel in Sauce

Reduce the heat to medium-low. Pour the prepared citrus and garlic-herb sauce into the skillet and return the fennel quarters to the pan. Simmer for about 10 minutes, basting and flipping occasionally.

5. Serve Fennel

Spoon some of the sauce onto plates and arrange the fennel quarters on top. Garnish with torn fresh parsley leaves, plantain powder, freshly ground black pepper, and orange zest. Add reserved fennel fronds, drizzle with extra-virgin olive oil, and finish with a pinch of fleur de sel. Serve alongside sunchoke cream.