A delicate juice with a subtle taste.
- 350 g fennel bulb, outer part removed, cut into chunks
- 2 orange, peeled and quartered
- 20g fresh dill
- 2 orange slice, quartered to garnish
Juice the fennel, then add the orange and dill and juice. Place in a saucepan and heat slowly. Pour into a glass and serve warm. Garnish with the orange slice.