One tip when making this fabulous braised fennel side dish: you best have some bread ready for dipping!  Wedges of licorice-flavored fennel and sliced onions sauteed in a flavorful spice mixture of fennel seeds, oregano, red pepper flakes and rich saffron; next, the pan is deglazed with the tangy flavor of white balsamic vinegar.  Orange juice and peel are added into the pan and the fennel is braised until tender and the sauce thickened and silky.  The sweet taste of orange and the anise-flavor of fennel is a match made in culinary heaven.

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Tagged: braised fennel, braised vegetables, braising liquid, fennel, Michael Anthony, onions, orange juice, orange peel, saffon, V is for Vegetables