Braised Fennel With Crispy Parmesan Breadcrumbs Food

ROASTED FENNEL WTIH PARMESAN AND BREADCRUMBS

Steps:

• Preheat oven to 375F and line a sheet pan with parchment paper.
• Chop off the celery like stems and bottom of the fennel. Reserve the fronds which you can use for garnishing later. Slice in half and use the tip of the knife to cut out the triangular shaped core.
• Cut each half into thin slices. Place on a parchment paper lined sheet pan. Toss with olive oil, salt and pepper.
• Place in the oven and roast for 15 minutes, toss the fennel slices and continue roasting for 15 minutes longer.
• Remove the pan from the oven and sprinkle evenly with the Parmesan cheese and breadcrumbs. Return to the oven and continue roasting for 15 minutes longer until golden brown.
• Serve hot garnished with the reserved fronds, if desired.

BRAISED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 325°F
• Rub a baking dish large enough to hold the fennel in a single layer with butter.
• Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
• Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
• Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
• Serve garnished with chopped fennel greens or parsley.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

BRAISED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 325 degrees. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.
• Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil. Season the fennel with pepper and brush with the broth mixture. Sprinkle with the Parmesan and broil until browned, about 2 minutes. Divide among 4 plates and serve.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

CREAMED PEARL ONIONS AND FENNEL WITH CRISPY SPICED BREADCRUMBS

Steps:

• Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp. butter.
• Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 Tbsp. fennel fronds; set aside.
• Combine onions, fennel bulb and stems, 1/4 tsp. salt, and 3/4 cup water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.
• Bring cream and 1/2 tsp. salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.
• Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp. salt, and remaining 3 1/2 Tbsp. melted butter in a medium bowl.
• Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25-30 minutes. Let rest 10 minutes before serving.

FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS

Steps:

• Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
• While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
• Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.