BAKED FENNEL WITH ORANGES (for four)
1 large fennel bulb (1 pound or more)
2 navel oranges, peeled
1 medium onion, peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, or 1 teaspoon dried
salt and freshly ground black pepper
1 cup freshly squeezed orange juice
1.Preheat the oven to 500*. Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges and onion into 1/8 to ¼ inch thick slices.
2. Put the oil in a large skillet or flameproof gratin dish. Add the fennel, oranges, onion and rosemary. Sprinkle with salt and pepper, then pour in the orange juice.
3. Bring to a boil on top of the stove; then transfer to the oven and cook for another 15 minutes or so, or until tender. If much liquid remains, cook a little longer (In the unlikely event that it dried out before the fennel becomes tender, add a little more orange juice or some water). Garnish with the reserved fennel fronds and serve hot or warm.