Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
medium fennel bulbs
Remove the zest from two of the oranges, then juice all of the oranges.
Dry sauté the fennel, celery, and shallots in a large sauté pan over medium-high heat stirring frequently, until nicely browned, about 5 minutes.
Add the orange zest and juice, decrease the heat to low, cover, and cook until only a small amount of liquid is left in the pan, about 2 minutes.
Garnish with fennel tops if desired. Serve hot.
Per serving: calories: 124, protein: 4 g, carbohydrates: 31 g, fat: 0 g, calcium: 88 mg, sodium: 113 mg, dietary fiber 8 g