Crunchy Baked Fennel Food

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

BAKED FENNEL WITH PARMESAN AND THYME

Steps:

• Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

ROASTED FENNEL

Steps:

• Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
• On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.

SAUTEED FENNEL

Steps:

• Heat a medium saute pan over medium-high heat until just smoking.
• Add the oil, garlic, fennel, and start tossing, to coat fennel in oil.
• Season with salt and pepper, to taste.
• As the fennel starts to caramelize, add a splash of water to steam for 1 minute.
• Remove from the heat.

BAKED FENNEL

Steps:

• Preheat the oven to 450 degrees.
• Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
• Set the feathery leaves aside to garnish the completed dish.
• Place in a saucepan and cover with milk.
• Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
• Remove the fennel and pat dry.
• Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
• Bake for about 20 minutes.
• Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
• This dish is great hot or at room temperature.
• Use the discarded feathery fronds to garnish, and serve.

OVEN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
• Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
• Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.