Orange-Braised Fennel

I love to munch on raw fennel when I’m preparing it for one of my delicious winter salads. I love this dressed up version that works beautifully as a Thanksgiving side dish.
Begin by sauteing three or four quartered fennel bulbs in a bit of butter and olive oil. Allow to brown well on both sides, then lower the heat, and add one cup of orange juice and a cup of water. Cover and allow to simmer for about 20 minutes or until fennel is tender and much of the liquid has reduced into a Lucius, citrus-y sauce.