 | Fennel and Red Onion with Blood Orange Essence6 portions David Katz, Consulting Chef |
| • | 1/4 cup extra virgin olive oil |
| • | 2 fennel bulbs, diced |
| • | 2 medium red onions, diced |
| • | 1/2 cup dry white wine |
| • | 1/4 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 tsp. minced orange zest |
| • | 1 tsp. light brown sugar |
| • | Salt and pepper to taste |
| • | 1 tbsp. minced parsley |
| Method: | |
| 1. | Heat olive oil in a sauté pan. Add fennel and onion and sauté 5 minutes. Add white wine and cook out. |
| 2. | Add Blood Orange Concentrate, orange zest and light brown sugar. Season with salt and pepper. |
| 3. | Continue cooking until liquid has been absorbed. Remove from heat, mix in parsley and serve. |
| Serving Suggestions: | |
| Serve as an accompaniment to pork, poultry or fish dishes. | |