Fennel Three Ways - Rockin Chef

Ingredients

• 4 large fennel bulbs
• 2 ea medium oranges, peeled and segmented
• 2 ea limes, peeled and segmented
• 3 T fennel tops, torn individually from stems
• 3 T parsley leaves
• 1 T olive oil
• 1 medium onion, diced
• 1 large fennel bulb, diced
• 3 small carrots, diced
• ½ small head of cabbage, shredded and chopped
• 8 oz. canned tomato sauce
• 1 oz port wine
• ½ cup green beans, diced
• 4 cups cold water
• 1 cup beef broth
• 1 cup chicken broth