Found this recipe in Martha Stewart’s December 2016 magazine which uses fennel as a side dish. It’s easy to make and taste great!
2 fennel bulbs
2 Tbsp. Olive oil
Salt & Pepper
2 cloves garlic, sliced
½ c. orange juice
½ c. chicken broth
2 Tbsp. Pomegranate juice
Fresh mint, fennel fronds, chopped toasted hazelnuts and pomegranate seeds for garnish.
Cut fennel into 1 1/2” wedges. Heat large skillet over high; add oil and fennel in a single layer (work in batches if needed). Season with salt & pepper; cook until browned, 2 minutes a side. Add garlic, juices, and broth .
Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool. Serve with listed garnishes.