Glazed Celery And Fennel

A fresh topping of green onion, celery leaves, and fennel fronds brightens up skillet caramelized veggies.

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Ingredients

• 1large fennel bulb, trimmed (reserving fronds), halved, cored, and cut into 1/4-inch-thick wedges
• 6celery stalks (inner leaves reserved), peeled and cut into 2-inch pieces
• 4green onions, trimmed (reserve dark green tops), halved lengthwise, and cut into 2-inch pieces
• 2tablespoons olive oil
• 1tablespoon butter
• 4cloves garlic, minced
• 1/2teaspoon salt
• 1/2cup reduced-sodium chicken broth
• 2tablespoons lemon juice
• 1/4teaspoon freshly ground black pepper

Directions

1. Coarsely chop 2 Tbsp. each fennel fronds, celery leaves, and dark green onion tops. Combine in a small bowl; set aside.
2.  In a 12-inch cast-iron skillet heat olive oil and butter over medium-high heat for 2 to 3 minutes. Add fennel, celery, and garlic. Cook, stirring occasionally, 8 to 10 minutes or until tender. Season with salt.
3. Reduce heat to medium. Add chicken broth and green onions. Cover and cook 8 minutes. Uncover; cook 2 minutes more or until most of the broth has evaporated.
4. Drizzle with lemon juice, and season with black pepper. Sprinkle with frond mixture