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Orange and Lime-Garlic Fennel Quarters with Sunchoke Cream

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Pixicook editorial team

A delightful dish featuring caramelized fennel quarters with a citrus and garlic-herb sauce, served with a side of sunchoke cream.

Ingredients for Orange and Lime-Garlic Fennel Quarters with Sunchoke Cream

units in
USchevron
serves
4 peoplechevron

Fresh Orange Juice

cups

White Vinegar

tablespoons

Garlic Clove, minced

each

Fresh Parsley Leaves, minced

tablespoons

Ground Cumin

teaspoons

Kosher Salt

teaspoons

Large Fennel Bulbs With Fronds

each

Olive Oil

tablespoons

Fine Sea Salt

to taste

Torn Fresh Parsley Leaves

cups

Plantain Powder

cups

Orange Zest

tablespoons

Sunchoke Cream

to serve

Fleur De Sel

to finish

How to Make Orange and Lime-Garlic Fennel Quarters with Sunchoke Cream

1. Prepare the Citrus and Garlic-Herb Sauce

In a bowl, whisk together the fresh orange juice, fresh lime juice, white vinegar, minced garlic, minced fresh parsley leaves, ground cumin, and kosher salt. Let the sauce rest for about an hour to allow the flavors to meld beautifully.

2. Prepare the Fennel

Cut the tops off the fennel bulbs, trim the bottoms, and then quarter them through the core.

3. Cook the Fennel

Warm the olive oil in a large skillet over medium heat. Add the fennel quarters and cook until they become golden brown on the cut sides, about 20 minutes.

4. Simmer the Fennel in Sauce

Lower the heat and pour in the prepared Citrus and Garlic-Herb Sauce. Bring the mixture to a gentle simmer. Return the fennel quarters to the skillet and coat them with the sauce. Simmer for about 10 minutes, basting and flipping occasionally.

5. Serve the Fennel

Spoon some sauce onto plates and top with fennel quarters. Garnish with torn fresh parsley leaves, a sprinkle of plantain powder, freshly ground black pepper, and orange zest. Add a dollop of Sunchoke Cream on the side, drizzle with extra-virgin olive oil, and finish with a pinch of fleur de sel.

Variations

Protein Addition: - Chicken

Marinate chicken breasts or thighs with the same citrus-garlic seasoning used for the fennel. Roast alongside or separately, depending on size, until fully cooked. . Fish

Citrus Variation: - Lemon and Orange

Use a combination of lemon and orange instead of lime and orange for a different citrus profile. . Grapefruit

Vegetable Swaps: - Carrots or Parsnips

Replace fennel with carrots or parsnips, adjusting cooking time as necessary. . Cauliflower or Broccoli

Citrus Swap

Instead of orange, try using blood oranges or grapefruit for a slightly different citrus profile. With blood oranges, you'll get a hint of raspberry-like flavor, while grapefruit will impart a more bitter note which can be an interesting counterpoint to the fennel.

Herb and Spice Variations: - Rosemary and Lemon

Use rosemary instead of garlic for an earthy flavor paired with lemon. . Cilantro and Lime

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