This lovely fennel is first seared in olive oil to give a little color then braised in white wine and a rich veggie stock. After cooling, chopped fennel fronds, tangerine zest, and peeled tangerines are added.

Even though this was made for a vegan client, it would make an incredible side dish for pork or a lamb roast! Thinking ahead also to Thanksgiving... Might have to reprise this one!