My piano teacher said this was her all-time favorite fennel recipe, and it’s now mine too! I ended up not having syrupy sauce (okay, I wasn’t paying attention and burned it…twice), and used sheep’s milk gouda to accompany the fennel. Still delicious.
Braised fennel with Meyer lemon
adapted from The NYT
2 fennel bulbs, chopped in 1/2-inch-thick slices
1 tablespoon fennel fronds
salt and pepper
1/2 cup vegetable broth
grated rind and juice of one Meyer lemon
Heat olive oil in a large skillet over medium-high heat. When hot, arrange fennel in a single layer and cook, until browned (~3 minutes). Flip over and cook 1 minute more. Transfer to a bowl. Repeat with remaining fennel (add more oil to the pan if needed). Season with salt and pepper.
Return skillet to medium-high heat. Add broth, lemon rind, juice, and fennel. Bring to a boil and let simmer, covered, until tender (~10 minutes).
Transfer fennel to a bowl with a slotted spoon. Mix in fronds and top with cheese.