Orange-Braised Fennel

3 faves
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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
164
FAT
22%
CHOL
4%
SOD
6%

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Ingredients for 4 servings

2 bulbs fennel, trimmed (1 1/2 pounds)

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 1/2 cups freshly squeezed orange juice (about 3 oranges)

Coarse salt and freshly ground pepper

1/2 cup dry white wine

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