Braised Fennel With Meyer Lemon and Parmesan Recipe (2024)

Wanted a great fennel dish for dinner and this was it. Did modify it a bit by taking a few ideas from David Tanis' Fennel al Forno recipe, particularly by adding the fennel seeds, red pepper flakes and the chopped rosemary and also added chopped fennel fronds.

Easy, yummy, wonderful recipe. Added vermouth to skimpy amount of sauce before reducing. Used fennel seeds and small amount red pepper flakes as recommend by Pat. Came out perfect---guests raved.

A splash of Sambuca, Pernod or Ouzo won’t hurt here.

Don't skimp on lemon! Does need a bit more liquid.

Good put grated cheese not sliced

I used one small fennel bulb added some rosemary very little olive oil and it only took three minutes to cook the fennel used about 2 tablespoons of lemon juice and a small amount of chicken stock had very little sauce but was tasty

We love this dish! We found it needed more than 10 minutes to get tender, and it needed more liquid (just added water). Delicious flavor, especially with the Meyer lemon.

Wanted a great fennel dish for dinner and this was it. Did modify it a bit by taking a few ideas from David Tanis' Fennel al Forno recipe, particularly by adding the fennel seeds, red pepper flakes and the chopped rosemary and also added chopped fennel fronds. Added vermouth to skimpy amount of sauce before reducing.

just add some more broth..That's what I did.

I mean, it was fine. My fennel was a little small, but cooking to the indicator meant they still had a bite to them. The sauce was good, just a little too lemony/not savory enough. Agree with other reviewers that there really wasn’t much sauce at all. I served this with sweet potato coins with a toasted walnut, maple, and sage garnish.

Used regular lemon and a scoop of brown sugar (big spoonful per lemon)Used a Mandoline to slice the fennel

Followed the others’ suggestions about adding red pepper, fennel seeds, and rosemary. Sautéed some salmon and served it all over pasta — delicious.

I loved the taste, however; I agree with others that there was no sauce. Next time I will add more chicken stock so that there is something to reduce.

I'll need to rework this next time. I used one small home-grown Meyer lemon and it was entirely too lemony and I had to counter that with a bit of butter and a pinch of sugar. Not enough liquid/sauce as others have mentioned so I added more broth. I cut the fennel to 1/2 an inch and cooked it even longer than directed and it was still a bit tough. Sigh.

My large pan accommodated all the fennel easily. Made as written. We loved it. Local neighborhood myer Lemon provided plenty of sweet flavorful juice. Truly a keeper

I'm sorry, not a big fan of fennel; can other veggies be used?

I was out of ideas and this is an easy, delicious recipe. Thank you.

The leftover broth is insanely good and can be served in espresso cups as an amuse-bouche at a different meal.

If I have no Meyer lemon, what's a good substitute?

Where does the red color in the picture of the dish come from?

Has become a go to in our meal rotation. Lots of flavor and can be a side dish with lots of different mains.

Instead of chicken stock using miso ginger broth

Don't skimp on lemon! Does need a bit more liquid.

This was my favorite new addition to our Thanksgiving table. Only had a regular lemon instead of a Meyer, and used mushroom stock (cooked 3 large bulbs so needed much more than just 1/2 cup to cover the large saucepan). It was delicious even before adding the parmesan cheese! Garlic would have been a nice addition, as would have the chili flakes that others mentioned, may try that next go-around. Will be a new regular side in our house for sure!