Fennel Baked in Stock

Literally something that you throw together, put in the oven, and forget about while you make the rest of the meal. It’s hard to mess up. Other vegetables you can use: celery, leeks, or onions.

1 large or 2 small fennel bulbs, trimmed and sliced (see above)

2 cups any stock more or less

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

1 cup bread crumbs, preferably fresh

1/2 cup freshly grated Parmesan cheese (optional)

Chopped fresh parsley for garnish

• Heat the oven to 375 F. Put the fennel slices in a gratin or similar ovenproof dish. Pour in enough stock to come to a depth of about 1/2 inch. Drizzle with the olive oil and sprinkle with salt and pepper. Top with the bread crumbs and the Parmesan if you’re using it.
• Put in the oven and bake, undisturbed, until the fennel is tender (a thin-bladed knife will pierce it with little or no resistance) and the top is nicely browned, 45 to 50 minutes. Add more liquid during baking if the dish gets dry. Serve immediately or keep warm in the oven for up to 30 minutes. Garnish with parsley before serving.

Fennel Baked in Orange Juice.
• Substitute 1 cup freshly squeezed orange juice for half the stock. Omit the Parmesan and add 1 tablespoon fresh thyme leaves and/or 1/2 cup chopped almonds, hazelnuts, or pecans.

Fennel with Onions and Vinegar.
• Add 1 medium onion, sliced, 1 tablespoon chopped garlic, and 2 tablespoons sherry, balsamic, or other flavorful vinegar. Omit the bread crumbs if you like and substitute 1 tablespoon chopped fresh marjoram or oregano leaves (or 1 teaspoon dried) for the Parmesan.

MAKES: 4 servings

TIME: About 1 hour, largely unattended