Braised Fennel with Parmesan Breadcrumbs

By Jac_M

Ingredients

• 3 medium fennel bulbs, trimmed and halved lengthwise
• 4 teaspoons butter, divided
• 1/2 cup dry white wine
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thyme sprigs
• 1/2 cup fresh breadcrumbs
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation

Step 1

1. Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a ­simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.

2. Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.