Fennel with Orange-Tarragon Dressing    

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Serves 4 • Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High • Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Garlic, juniper berries, and thyme provide seasoning for this tender braised fennel which makes an unusual and appealing side dish enhanced with a flavorful dressing. Don’t core the fennel bulb before cutting it into wedges; the core will help hold the layers of fennel together during cooking. You will need an oval slow cooker for this recipe.

2	garlic cloves, lightly crushed and peeled
2	sprigs fresh thyme
1	teaspoon juniper berries (optional)
	Salt and pepper
2	fennel bulbs, stalks discarded, halved, each half cut into 4 wedges
2	tablespoons extra-virgin olive oil
2	teaspoons grated orange zest plus 1 tablespoon juice
1	teaspoon minced fresh tarragon

1. Combine 1 cup water, garlic, thyme sprigs, juniper berries, if using, and ½ teaspoon salt in slow cooker. Place fennel wedges cut side down in slow cooker. Cover and cook until fennel is tender, 8 to 9 hours on low or 5 to 6 hours on high.

2. Whisk oil, orange zest and juice, and tarragon together in large bowl; season with salt and pepper to taste. Using slotted spoon, transfer fennel to bowl, brushing away any garlic, thyme sprigs, or juniper berries that stick to fennel; discard cooking liquid. Gently toss fennel to coat with dressing. Serve.

Per serving:
Cal 100
Fat 7g
Sat Fat 1g
Chol 0mg
Carb 9g
Protein 2g
Fiber 4g
Sodium 210mg