Makes 3 servings.

1 tablespoon olive oil
1 bulb Red Dog fennel, cut into 6 wedges
1 bunch Red Dog carrots, greens removed
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

Heat the olive oil in a large straight-sided saute pan. Add fennel and carrots, and brown the fennel on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.