Braised Fennel
Braised Fennel
Submitted by Chef Laura Cavender
Vegetables
Ingredients
- 2 fennel bulbs, fronds attached
- Fustini’s Meyer Lemon olive oil
- salt and freshly ground black pepper
- ½ cup chicken broth
- grated rind and juice of 1 lemon
1/8 cup shredded parmesan cheese
Directions
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-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 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the 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 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes. Stir in parmesan cheese.
Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature, Drizzling with olive oil.
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