Summary: A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NY Times Magazine ages ago.
Yield: serves 4
- 2 fennel bulbs, fronds attached
- extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup chicken broth
- grated rind and juice of 1 Meyer lemon
- shaved Parmesan cheese
Trim the fennel and roughly chop 1 tablespoon 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.