WHY THIS RECIPE WORKS These subtly caramelized wedges of perfectly roasted fennel make an elegant tableside presentation. To start, we cut the fennel bulbs into 1-inch-thick wedges through the core before tossing them in a mixture of butter, lemon juice, and thyme and shingling them evenly into a baking dish. Covering the dish with aluminum foil for the first half-hour of roasting ensured that the edges didn’t dry out. With the fennel in the oven, we used the time to make a simple crumb topping in the food processor. After testing different flavor combinations, we decided upon hearty rye bread, earthy caraway seeds, and nutty Parmesan cheese, which combined to beautifully complement the flavor of the roasted fennel. Once the fennel wedges were nearly tender, we uncovered the dish and sprinkled this mixture evenly over the top, baking until the crumble was crisped and deep golden brown and the fennel perfectly tender. Don’t core the fennel bulb before cutting it into wedges; the core will help hold the layers of fennel together during cooking.
Serves: 4 to 6
Total time: 1 hour
INGREDIENTS:
- 6 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- Salt and pepper
- ½ teaspoon minced fresh thyme or ¼ teaspoon dried
- 2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges
- 3 ounces rye bread, cut into 1-inch pieces (3 cups)
- 1 ounce Parmesan cheese, grated (½ cup)
- 1 teaspoon caraway seeds
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 425 degrees. Whisk 3 tablespoons melted butter, lemon juice, 1 teaspoon salt, thyme, and ¼ teaspoon pepper together in large bowl. Add fennel and toss to coat. Arrange fennel cut side down in single layer in 13 by 9-inch baking dish. Cover dish with aluminum foil and bake until fennel is nearly tender, 25 to 30 minutes.
- Meanwhile, pulse bread, Parmesan, caraway seeds, ¼ teaspoon salt, ⅛ teaspoon pepper, and remaining 3 tablespoons melted butter in food processor to coarse crumbs, about 20 pulses; set aside.
- Remove foil from dish and sprinkle fennel with bread crumb mixture. Continue to bake, uncovered, until fennel is tender and topping is browned and crisp, 15 to 20 minutes. Let cool for 5 minutes before serving.
