Ingredients:
1½ teaspoons olive oil
1 medium onion, sliced
1 medium clove garlic, minced
2 cups sliced fennel, green fronds minced and reserved
½ teaspoon fennel seed
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
2¼ cups vegetable stock, divided
2 teaspoons lemon juice
1 teaspoon orange zest
1½ teaspoons arrowroot or kudzu
1½ teaspoons white miso
1 head radicchio
Directions:
1. Heat a large pan on medium heat and add the oil. Add the onions and garlic and sauté until the onions wilt, about 3-4 minutes.
2. Add the sliced fennel to the onions and garlic along with the fennel seeds, salt, and pepper. Cook, uncovered for 10 minutes, stirring occasionally.
3. Add 2 cups of stock, the lemon juice and orange zest; cover the pan and simmer for 20 minutes, or until the fennel is very tender. When the fennel is tender, remove with a slotted spoon and set aside.
4. Mix in the arrowroot or kudzu with the remaining ¼ cup stock and stir to dissolve. Bring the liquid in the pan to a boil and reduce to 1 cup. Add the kudzu mixture to the liquid in the pan. Continue to cook, stirring continuously, until the liquid is clear and thickened, about 1 minute. Remove from heat and stir in the miso until it is dissolved.
5. Separate radicchio leaves. Place about ¼ cup of the fennel in each radicchio leaf. Arrange the leaves on a platter. Spoon a little fennel sauce over each leaf. Serve at room temperature or chilled, garnished with minced fennel fronds.
Serves 6