Name: Braised Fennel W/Parmesan Bread Crumbs
Yield: 4 servings
Ingredients: 3 medium fennel bulbs, trimmed and halved lengthwise; 4 teaspoons butter, divided; 1/2 cup dry white wine; 1/2 cup unsalted chicken stock (such as Swanson); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 thyme sprigs; 1/2 cup fresh breadcrumbs; 1 tablespoon chopped fresh flat-leaf parsley; 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Servings: 4 persons

3 medium fennel bulbs, trimmed and halved lengthwise
4 teaspoons butter, divided
1/2 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs
1/2 cup fresh breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

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Preparation
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1. Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a AAAA-simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
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2. Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.
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David Joachim, Cooking Light
5
MARCH 2015

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Braised Fennel W/Parmesan Bread Crumbs

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