Braised Fennel with Meyer Lemon and Parmesan

from Jill Santopietro in The New York Times, February 18, 2007

via Katherine Koelsch Kriken

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, and 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 if needed. Return the skillet to medium-high heat. Add all the fennel, broth, lemon rind and juice and bring to a boil. Simmer covered over low heat, until tender, about 10 minutes. Using a slotted spoon, transfer fennel to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes. Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.