Fennel and Red Onion with Blood Orange Essence

6 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
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.