Eichkatzerls Fennel – Oranges – Vegetables

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Eichkatzerls Fennel – Oranges – Vegetables

Instructions

Clean and wash the fennel and cut into fine strips. Finely chop the fennel greens and set aside.
Peel and fillet the oranges. Set the fillets aside. Catch the rest of the juice. If the oranges are untreated, rub the peel before filleting 2 oranges. Set the abrasion aside.
Peel the onions and cut into fine strips.
Heat the oil in a deep pan. Fry the fennel and onions, season with salt and pepper. Sprinkle the sugar on top. Deglaze the whole thing with the orange juice and add the orange zest. Possibly add the cinnamon and gently reduce the juice.
Finally add the orange fillets and just let them warm up. Season everything again with salt, pepper and sugar.
Sprinkle the fennel greens over the vegetables before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.