Food & Wine' Magazine's Crunchy Baked Fennel

Name: Food & Wine' Magazine's Crunchy Baked Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 10 mediums fennel bulbs--halved, cored and sliced 1/2 inch thick; 2 Tbsps chopped flat-leaf parsley; 2 Tbsps all-purpose flour; 2 garlic cloves, minced; 12 servings Kosher salt and freshly ground pepper; 237 milliliters extra-virgin olive oil; 473 milliliters panko (Japanese bread crumbs); 237 milliliters finely grated Parmigiano-Reggiano cheese; 2 shallots, minced; 2 teaspoons chopped thyme; 2 Tbsps unsalted butter

Food & Wine' Magazine's Crunchy Baked Fennel might be just the beverage you are searching for. One portion of this dish contains around 7g of protein, 7g of fat, and a total of 178 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up olive oil, shallots, panko, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Equipment you will use

Baking Sheet

Oven

Bake for 45 minutes, until softened.

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Oven

Let cool for 30 minutes.

In a skillet, toast the panko over moderate heat until golden, 3 minutes.

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Panko

Toast

Equipment you will use

Frying Pan

Transfer to a bowl; stir in the cheese and flour.

Ingredients you will need

Cheese

All Purpose Flour

Equipment you will use

Bowl

In the same skillet, melt the butter.

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Butter

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Frying Pan

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.

Ingredients you will need

Salt And Pepper

Shallot

Parsley

Garlic

Panko

Thyme

Cooking Oil

Preheat the oven to 400°.

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Oven

Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish.

Ingredients you will need

Fennel

Spread

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Baking Pan

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.

Ingredients you will need

Fennel

Panko

Wine