Candied Fennel with Orange

Melt the butter in a sauce pan.

Add the chopped onion. Cook at medium heat for 2 minutes.

Cut the fennels in 7-8 mm slices.

Add the fennels to the sauce pan, add salt and pepper, cook with lid for 10 minutes.

Squeeze the orange.

Add the orange juice to the sauce pan, mix gently and cook 10 more minutes.

In the meantime, stir fry the cumin seeds for 2 minutes in a frying pan.

Spread cumin seeds on the fennel when serving.