Braised Fennel With Meyer Lemon and Parmesan

1. 1

   Trim the fennel and roughly chop 1 tablespoon of the fronds.

2. 2

   Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.

3. 3

   Place a large skillet over medium-high heat and add just enough oil to coat the pan.

4. 4

   When hot, cook half the fennel, without moving, until browned, about 3 minutes.

5. 5

   Flip and cook 1 minute more.

6. 6

   Transfer to a bowl and season with salt and pepper.

7. 7

   Repeat with the remaining fennel, adding more oil to the pan if needed.

8. 8

   Return the skillet to medium-high heat.

9. 9

   Add the fennel, broth, lemon rind and juice and bring to a boil.

10. 10

    Simmer, covered, until tender, about 10 minutes.

11. 11

    Using a slotted spoon, transfer to a bowl.

12. 12

    Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.

13. 13

    Fold the sauce and reserved fronds into the fennel and top with Parmesan.

14. 14

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.