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.