French In A Flash: Braised Fennel Crunch Recipe Recipe

Name: French In A Flash: Braised Fennel Crunch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil, plus 2 teaspoons; 1/2 tablespoon unsalted butter; 2 large fennel bulbs, cut into 1/4-inch slices through the root; 1/4 cup dry white wine; 1/4 cup low-sodium chicken broth or vegetable broth; Kosher salt; Freshly cracked black pepper; 1/2 cup panko; 1 tablespoon chopped fennel fronds; 1 tablespoon chopped fresh chervil

Servings: persons

1/2 tablespoon olive oil, plus 2 teaspoons
1/2 tablespoon unsalted butter
2 large fennel bulbs, cut into 1/4-inch slices through the root
1/4 cup dry white wine
1/4 cup low-sodium chicken broth or vegetable broth
Kosher salt
Freshly cracked black pepper
1/2 cup panko
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh chervil

1
Preheat the broiler.
2
In wide non-stick skillet, heat 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium-high heat. Once butter has melted and just begins to foam, add fennel slices. Saute, turning slices often with silicone spatula, until just turning golden brown, 4 to 5 minutes. Add wine, and allow it to reduce for 30 to 60 seconds. Add chicken broth, and season with salt and pepper to taste. Reduce heat to low, cover pot, and simmer until fennel is tender to tip of a knife, 12 to 15 minutes. Remove lid from pot, and allow any excess moisture to evaporate.
3
In bowl, toss together remaining 2 teaspoons olive oil, panko, and fennel fronds and chervil. Season with salt and pepper.
4
Preheat broiler to high. Spray 9 1/2- by 12-inch baking dish with nonstick cooking spray or olive oil. Place fennel all around bottom of dish, and cover with panko-herb mixture. Place in boiler, 5 to 6 inches below heat source, and cook until panko is golden-brown, 6 to 7 minutes. Serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 tablespoon olive oil, plus 2 teaspoons, 1/2 tablespoon unsalted butter, 2 large fennel bulbs, cut into 1/4-inch slices through the root, 1/4 cup dry white wine, and more.

Yes, French In A Flash: Braised Fennel Crunch Recipe falls under the Soups & Stews 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.

French In A Flash: Braised Fennel Crunch Recipe

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