Summary: A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
- 2 fennel bulbs, fronds attached
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 c chicken broth
- Grated rind and juice of 1 Meyer lemon
- Shaved Parmesan cheese
- Trim the fennel and roughly chop 1 T of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2″-thick slices.
- Place a 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 mins. Flip and cook 1 min more. Transfer to a bowl and season with s&p. Repeat with remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 mins. Using a slotted spoon, transfer fennel to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3-5 mins.
- Fold the sauce and reserved fronds into the fennel and top with shaved Parm. Serve warm or at room temp.
Preparation time: 10 minute(s)
Cooking time: ~20 minute(s)
Number of servings (yield): 4