FENNEL BRAISED WITH MEYER LEMON
Steps:
- Use a 10-inch straight sided sauté pan and a lid. Trim and cut the fennel bulbs: Cut the stalks and fronds off each bulb. Roughly chop a few fronds to yield about two teaspoons (more or less is fine) and set that aside for garnish. Cut each bulb in half. With a sharp knife, notch out most of the core from each bulb half, leaving a bit of the core in to hold the eventual wedges together. You will only need 3 of the 4 1/2s-save the other to slice thinly into green salads. Put the remaining halves, cut side down, on the cutting board and cut each into 5 or 6 wedges about 3/4 to 1-inch thick. (Point the knife towards the center of the bulb as you make each cut-that way you will be sure to include a bit of the core.) You will probably only be able to fit 14 or 15 wedges in the sauté pan. To see what fits, arrange them in the dry pan off the heat. Cook the fennel. Heat 1 1/2 tablespoons of the butter and the olive oil over medium heat in the pan. When the butter has melted, arrange the fennel wedges in one layer in the pan and season with 3/4 teaspoon salt. Cook, uncovered, without stirring, until the bottom sides are browned Carefully flip the wedges over with the tongs and cook for about 4 minutes on the other side. Pour the chicken broth in the pan and cover loosely with the lid, leaving just a bit of room for steam to escape. Make sure the chicken broth is simmering; raise the heat if necessary. Cook until the chicken broth has reduced to just a couple tablespoons (the wedges will be tender), about 10 to 12 minutes. Take the pan off the heat and carefully transfer the wedges to a serving plate. Return the pan to the heat, add the lemon juice and quickly scrape up all the browned bits on the bottom of the pa). Add the cold butter pieces and stir until melted and the sauce looks creamy. Remove the pan from the heat and stir and scrape the pan sauce over the fennel pieces. Sprinkle the chopped fennel fronds and a tiny bit more salt over and serve right away.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Garrett Clay
[email protected]Overall, I thought this dish was just okay. The fennel was a bit too tough and the lemon sauce was a bit too tart. I think I'll try a different recipe next time.
strawberry playz
[email protected]This recipe was so easy to follow and the results were amazing! The fennel was so tender and flavorful, and the lemon sauce was the perfect finishing touch. I will definitely be making this again.
Umme Khadiza
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. I think I might have used too much water in the lemon sauce.
Sammy Addae
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less sugar in the lemon sauce.
b1ndid
[email protected]I'm not a big fan of fennel, but I actually really enjoyed this dish. The Meyer lemons really helped to balance out the flavor of the fennel.
Augustina Enchill
[email protected]This recipe is a winner! The fennel was tender and flavorful, and the lemon sauce was tangy and bright. I served it over pasta and it was a delicious and easy meal.
Shamiel Du Plessis
[email protected]Good, but not great. The fennel was a bit too tough for my taste and the lemon sauce was a bit too runny. I think I'll try a different recipe next time.
Sahil Imran
[email protected]This dish was absolutely amazing! The fennel was roasted to perfection and the Meyer lemon sauce was the perfect balance of sweet and tart. I will definitely be making this again and again.
Mufaro Zhovha
[email protected]Meh. It was okay. The fennel was a bit bland and the lemon sauce was a bit too sweet for my taste. I probably won't make this again.
Shanna Conry
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor combination of the fennel and Meyer lemons. I would definitely recommend this recipe to others.
Charlene van Wyk
[email protected]Not a fan. The fennel was too strong for my taste and the lemon sauce was too tart. I won't be making this again.
Arm 786
[email protected]Easy and delicious! The fennel was tender and flavorful, and the lemon sauce was tangy and bright. I served it over rice and it was a hit with my family.
harissjunadi92gmail.com junadi
[email protected]This fennel dish was a delight! The Meyer lemons added a bright, citrusy flavor that perfectly complemented the sweet fennel. I followed the recipe exactly and it turned out perfectly. A definite keeper!