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1
Preheat the oven to 450F.
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2
To carve out the core of the fennel bulbs, draw a circle with a paring knife on the cut side of the bulb, no less than half an inch from the edge.
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3
Carve an X through the middle of the circle, and roughly cut out each section of the X with the knife.
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4
Scrape out the remaining fennel with a melon baller and discard.
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5
Rub the fennel bulbs inside and out with salt, pepper, and 1 tablespoon of the olive oil.
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6
Place them in a baking dish with a splash of water.
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7
Cover and roast for 25 minutes, until slightly tender.
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8
Meanwhile, heat a saute pan over medium heat and add the remaining 7 tablespoons olive oil.
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9
Add the onion and cook until lightly browned, about 5 minutes.
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10
Add the garlic, creminis, cranberries, chestnuts, thyme, and cayenne.
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11
Add 1/4 cup of the wine and 1/4 cup water.
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12
Bring to a boil, then decrease the heat and simmer, covered, for 10 minutes.
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13
Remove the lid and simmer for 10 minutes more.
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14
Decrease the oven heat to 425F.
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15
Fill the fennel bulbs with the beans and put them in the baking dish, then brush the tops with olive oil.
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16
Spread the reserved onion, garlic, and mushroom scraps, the juniper berries, and bay leaves between the bulbs.
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17
Pour in the remaining 1/2 cup wine and 1/4 cup water and roast, uncovered, for 20 minutes.
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18
The tops of the fennel should be lightly browned.
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19
Transfer the fennel to a platter.
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20
Strain the roasting liquid into a bowl and whisk in the butter to make a sauce.
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21
To serve, pour the sauce over the fennel and season with black pepper.
