BRAISED FENNEL WITH MEYER LEMON

Fennel will help warm up the body while the addition of lemon will support healthy Liver function. Together these two foods help the digestive system.

Yields1 Serving
 2 Fennel bulbs with fronds
 ½ cup Chicken broth
 1 Meyer lemon (you can substitute with lemon) juiced and zested
 ½ tsp Salt
1

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.

2

Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Add salt.

3

Add the broth, lemon rind, and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes.

4

Using a slotted spoon, transfer fennel to a bowl.

5

Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.

6

Fold the sauce and reserved fronds into the fennel and top.

7

Serve over rice and enjoy!
https://www.tcmworld.org/recipes/rice/

CategoryCooking Method

Ingredients

 2 Fennel bulbs with fronds
 ½ cup Chicken broth
 1 Meyer lemon (you can substitute with lemon) juiced and zested
 ½ tsp Salt

Directions

1

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.

2

Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Add salt.

3

Add the broth, lemon rind, and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes.

4

Using a slotted spoon, transfer fennel to a bowl.

5

Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.

6

Fold the sauce and reserved fronds into the fennel and top.

7

Serve over rice and enjoy!
https://www.tcmworld.org/recipes/rice/

BRAISED FENNEL WITH MEYER LEMON