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.