Braised Fennel with Meyer Lemon & Parmesan
By cbingham
Ingredients
- 2 fennel bulbs, fronds attached
- EVOO
- S&P
- 1/2 cup chicken broth
- Grated rind & juice of 1 Meyer Lemon
- Slice Parmesan Cheese
Details
Servings 4
Preparation
Step 1
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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