Roasted Fennel and Orange Cream

Prep Time: 25 min(s)
Cook Time: 35 min(s)
Serves: 6
Difficulty: Beginner
Ethnicity: American
Tools:
9 x 9-inch pan
cutting board
immersion blender (stick/wand)
large chef's knife
large saucepan (4-quart)
measuring cups
measuring spoons
Microplane
whisk
wooden spoon

This easy sauce pairs well with fish, poultry and eggs.
Ingredients:
1 fennel bulb - (keep the fronds), cut into 6 wedges
3 tablespoon(s) olive oil - divided
1 pinch salt and pepper
1 onion - peeled and medium diced
1 cup(s) white wine
1 tablespoon(s) orange zest
1/4 cup(s) orange juice - fresh
3 cup(s) heavy cream
1 pinch red chile flakes - ground
1 pinch salt and pepper
1 tablespoon(s) fennel fronds - finely chopped
1 tablespoon(s) capers

Steps:

-Preheat oven to 400 degrees.

-Toss the fennel wedges with 2 tablespoons of olive oil and seasoning. Roast in a baking dish for about 20 minutes until golden.

-Heat a large, heavy bottom saucepan to medium. Add the remaining oil and then the onions. Cook the onions until translucent.

-Deglaze the pan with the white wine and let it reduce by half.

-Add the orange zest and juice. Reduce the orange juice by a third, and whisk in the cream.

-Make sure there are at least 4 inches from the cream to the top of the pot.

-Keep the cream reducing at a steady simmer (the cream will look like it is going to boil over the top).

-Reduce the cream by 1/3 and then add the roasted fennel, chile flakes, salt and pepper.

-Puree with an immersion blender and add the fennel fronds and capers.

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