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Shaun in TO

This is lemony and can be eaten hot or room temp or chopped into a salad

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Joined: Mar 12, 2006

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Posted to Thread #7942 at 3:46 pm on Sep 17, 2007

Braised Fennel with Meyer Lemon and Parmesan

Serves 4

2 fennel bulbs
olive oil
1/2 cup chicken broth
grated zest and juice of 1 Meyer lemon
shaved Parmesan

Trim fennel and roughly chop 1 tbsp. fronds. Halve each bulb through core, then cut lengthwise into 1/2-inch-thick slices.

Place large skillet over medium-high heat and add just enough oil to coat pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to bowl and season with salt and pepper. Add more oil to pan if necessary and repeat with remaining fennel.

Return skillet to med-high heat. Add fennel, broth, lemon zest and juice. Bring to a boil. Simmer, covered, until fennel is tender, about 10 minutes. Using slotted spoon, transfer fennel to a bowl. Raise heat to high and reduce sauce until syrupy, 3 to 5 minutes.

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


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