'Food & Wine' Magazine'S Crunchy Baked Fennel Recip

Name: 'Food & Wine' Magazine'S Crunchy Baked Fennel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick; 1 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 cups panko (Japanese bread crumbs); 1 cup finely grated Parmigiano-Reggiano cheese; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 2 garlic cloves, minced; 2 shallots, minced; 2 teaspoons chopped thyme; 2 tablespoons chopped flat-leaf parsley; 1/4 cup dry white wine

Servings: persons

10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups panko (Japanese bread crumbs)
1 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, minced
2 shallots, minced
2 teaspoons chopped thyme
2 tablespoons chopped flat-leaf parsley
1/4 cup dry white wine

1
Preheat the oven to 375u00b0. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.
2
In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.
3
In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.
4
Preheat the oven to 400u00b0. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.
5
The unbaked gratin can be wrapped in foil and frozen for up to a week. Bake the foil-wrapped dish straight from the freezer for 25 minutes, then remove the foil and bake for 15 minutes longer.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick, 1 cup extra-virgin olive oil, Kosher salt and freshly ground pepper, 2 cups panko (Japanese bread crumbs), and more.

Yes, 'Food & Wine' Magazine'S Crunchy Baked Fennel Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

'Food & Wine' Magazine'S Crunchy Baked Fennel Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions