Braised Fennel with Meyer Lemon & Parmesan

Braised Fennel with Meyer Lemon & Parmesan
Braised Fennel with Meyer Lemon & Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    fennel bulbs, fronds attached

  • EVOO

  • S&P

  • 1/2

    cup chicken broth

  • Grated rind & juice of 1 Meyer Lemon

  • Slice Parmesan Cheese

Directions

Trim fennel and roughly chop 1 tbs fronds. Halve each bulb through the core, then cut lenghtwise into 1/2" thick slices. Place large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel without moving, until browned about 3 minutes. Flip & cook one more minute. Transfer to a bowl and season with s&p. Repeat with remaining fennel, adding more oil if needed. Return skillet to medium-high heat. Add fennel, broth, lemon rind and juice & bring to boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise heat to high and reduce the sauce until syrupy, 3-5 minutes. Fold the sauce and reserved fronds into the fennel and top with Parmesan.

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