Prep time: 15 min
Ready in: 1 hour, 15- 30 min
Serves: 4- 6
Ingredients:
FENNEL:
3 med. fennel bulbs
1/2 c. chicken stock
1/3 c. dry white wine
2 tsp. salt
3/4 tsp. pepper
2 T. unsalted butter- diced
TOPPING:
3 T. unsalted butter- melted
3/4 c. Panko bread crumbs
1 c. Parmesan cheese- grated
1 T. flat-leaf parsley- minced
1 1/2 tsp. lemon zest- grated
1 tsp. salt
1/2 tsp. pepper
Directions:
- Preheat oven to 375
- Remove stalks from each fennel bulb and discard
- Cut bulbs in half lengthwise through core
- Remove most (but not all) of core by cutting a V-shaped wedge, leaving remaining fennel intact
- Cut each piece into 2- 4 wedges, depending on size of bulb
- Arrange wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer
- Pour chicken stock and wine over fennel, then sprinkle with salt and pepper
- Dot with diced butter
- Cover dish tightly with aluminum foil and bake until fennel is tender, 35- 45 min
- Remove from oven and raise oven temperature to 425
- Meanwhile, make topping by combining all topping ingredients
- Sprinkle topping evenly on top of fennel and return to oven
- Bake uncovered until topping is browned, about 30 min
- Serve hot or warm
*Jen found recipe here
2 T. unsalted butter- diced
TOPPING:
3 T. unsalted butter- melted
3/4 c. Panko bread crumbs
1 c. Parmesan cheese- grated
1 T. flat-leaf parsley- minced
1 1/2 tsp. lemon zest- grated
1 tsp. salt
1/2 tsp. pepper
Directions:
- Preheat oven to 375
- Remove stalks from each fennel bulb and discard
- Cut bulbs in half lengthwise through core
- Remove most (but not all) of core by cutting a V-shaped wedge, leaving remaining fennel intact
- Cut each piece into 2- 4 wedges, depending on size of bulb
- Arrange wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer
- Pour chicken stock and wine over fennel, then sprinkle with salt and pepper
- Dot with diced butter
- Cover dish tightly with aluminum foil and bake until fennel is tender, 35- 45 min
- Remove from oven and raise oven temperature to 425
- Meanwhile, make topping by combining all topping ingredients
- Sprinkle topping evenly on top of fennel and return to oven
- Bake uncovered until topping is browned, about 30 min
- Serve hot or warm
*Jen found recipe here
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