Crunchy Baked Fennel

October 10, 2019
Created by Harmons
2 hours
Serves 12
  • 10 fennel bulbs, halved, cored, cut into thick slices
  • 1 cup olive oil, divided
  • Salt and freshly ground pepper
  • 2 cups panko
  • 1 cup finely grated parmesan cheese
  • 2 Tbsp all-purpose flour
  • 2 Tbsp butter
  • 2 shallots, minced
  • 2 cloves garlic, halved and sliced
  • 2 tsp chopped fresh thyme
  • 1/2 cup heavy cream

Preheat oven to 375°.

On 2 large rimmed baking sheets, add fennel. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Bake until softened, about 45 minutes. Let cool for 30 minutes.

In a frying pan over medium heat, toast panko until golden, about 3 minutes. Transfer to a bowl. Add cheese and flour and stir to combine.

In same frying pan over medium-high heat, melt butter. Add shallots, garlic, and thyme and cook until shallot is soft, about 5 minutes. Add to panko. Stir in remaining 1/2 cup of oil. Season with salt and pepper.

Preheat oven to 400°. Spread half of fennel in a 9″x13″ glass or ceramic baking dish. Pour cream over fennel, then sprinkle half of panko on top. Repeat with remaining fennel and panko. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake until topping is browned and crisp, 10 minutes longer.