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.
[cooked-sharing]
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.
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.
Add the broth, lemon rind, and juice and bring to a boil. Simmer, covered, 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.
Serve over rice and enjoy!
https://www.tcmworld.org/recipes/rice/
Ingredients
Directions
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.
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.
Add the broth, lemon rind, and juice and bring to a boil. Simmer, covered, 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.
Serve over rice and enjoy!
https://www.tcmworld.org/recipes/rice/
