Fennel Baked in Stock

Fennel, with its subtle anise-like flavor, takes center stage in this effortless and flavorful dish. Baked in stock, this recipe requires minimal effort, allowing you to focus on other elements of your meal preparation. The fennel becomes tender and deliciously infused with the savory stock as it bakes, creating a delightful side dish or a light vegetarian main. Versatility is a key feature of this recipe; you can also experiment with other vegetables such as celery, leeks, or onions to suit your taste. So, let’s embark on this culinary adventure and enjoy the simplicity and deliciousness of Fennel Baked in Stock.

Makes: 4 servings

Time: About 1 hour, largely unattended

INGREDIENTS:

• 1 large or 2 small fennel bulbs, trimmed and sliced
• 2 cups any stock (chicken, vegetable, or your choice)
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 cup bread crumbs, preferably fresh
• 1/2 cup freshly grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C). Place the sliced fennel in a gratin or similar ovenproof dish. Pour enough stock into the dish to reach a depth of about 1/2 inch. Drizzle the olive oil over the fennel slices and season with salt and freshly ground black pepper. Top the fennel with the bread crumbs and grated Parmesan, if using.
2. Put the dish in the preheated oven and bake, undisturbed, until the fennel becomes tender, and the top is nicely browned. This typically takes about 45 to 50 minutes. If the dish appears to be getting dry during baking, add more stock to keep it moist.
3. Once the fennel is tender and golden brown, remove it from the oven. Serve immediately or keep it warm in the oven for up to 30 minutes.
4. Garnish the Fennel Baked in Stock with chopped fresh parsley before serving for an extra touch of color and freshness.

VARIATION:

Fennel Baked in Orange Juice:

For a delightful twist with a citrusy touch:

• Substitute half of the stock with 1 cup of freshly squeezed orange juice.
• Omit the Parmesan and instead, add 1 tablespoon of fresh thyme leaves and/or 1/2 cup of chopped almonds, hazelnuts, or pecans for added texture and flavor.

Fennel with Onions and Vinegar:

For a tangy and aromatic variation:

• Add 1 medium onion, sliced, and 1 tablespoon of chopped garlic to the fennel before baking.
• Incorporate 2 tablespoons of sherry, balsamic, or your preferred flavorful vinegar.
• Omit the bread crumbs and use 1 tablespoon of chopped fresh marjoram or oregano leaves (or 1 teaspoon dried) instead of Parmesan.

Enjoy the delightful simplicity and rich flavors of Fennel Baked in Stock, or explore the citrusy variation or the tangy Fennel with Onions and Vinegar for exciting taste experiences. This versatile dish is sure to become a favorite on your dining table!