Instructions: Serves 2 @ 98 cals; 1.5 gm fat (8.7% CFF)

Trim the fennel, cutting off the base and feathery fronds with stalks.

Chop
the fronds and reserve for garnish (optional). Cut the fennel bulb in half and place in a sauce pan.

Juice 1 orange. Thinly pare some rind from the other and cut about 2 tablespoons of julienne zest. Supreme the segments from this second orange, collecting the juice as you do so.

Add the orange juice and broth to the fennel, bring to the boil and simmer gently for about 15 to 20 minutes, testing with a knife. Remove about 1/4 cup of liquid from the pan and allow it to cool. Now add the strips of orange rind and the supremes to the pan and continue to cook for 5 to 6 minutes until just tender.

Remove the fennel and orange segments from the pan to a serving dish. Mix the cornstarch with the cooled 1/4 cup of cooking liquid. Add the margarine
to the pan. Stir in the slurry and bring back to the boil, stirring, until
thickened and smooth (sauce will be thin but have some body). Season to taste.

Pour sauce over fennel, garnish with chopped fennel fronds (if using) and serve.

TIPS: You may need to compensate for the age and toughness of the fennel; cut into four pieces; or, remove the core and slice it thinly. If using one
large navel orange, cut in half and proceed.

Vegetables: Light and Healthy.

Our Menu: tame chicken curry and rice-cilantro. "Mild but not bland. Do it again." Hanneman (23 Dec 96).

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