Oven Braised Fennel with Parmesan Crust
Instructions:
Fennel, with its subtle licorice flavor, takes nicely to being braised. The Parmesan–bread crumb topping is a classic way to finish the dish. 3 medium fennel bulbs (about 11â„4 pounds each) 1 cup chicken broth, heated 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 3â„4 cup plain dried bread crumbs 3â„4 cup freshly grated Parmesan cheese 3 tablespoons extra-virgin olive oil
Makes 8 accompaniment servings. Prep: 15 minutes Bake: 45 minutes
- Preheat oven to 400°F. Trim root ends and remove stalks from fennel bulbs. Cut each fennel bulb lengthwise in half. Cut each half into 6 wedges. Arrange wedges in 13" by 9" baking dish.
- Pour hot broth over fennel; sprinkle with salt and pepper. Cover tightly with foil and bake 30 minutes.
- In small bowl, combine bread crumbs, Parmesan, and oil.
- Remove foil from baking dish. Sprinkle breadcrumb mixture over fennel. Bake, uncovered, until top browns and fennel is tender, 15 minutes longer.