A quick sear in a little butter caramelizes the fennel wedges and mellows their licorice notes, while braising in stock transforms the texture from crunchy to meltingly tender, almost velvety. Breadcrumbs spiked with nutty Parm-Reg top off this fast, supersimple side. Pair with quickly seared pork chops or roasted chicken thighs.
This dish really delighted me because I don't usually make fennel the star. This dish tastes of spring and evokes a hint of yummy gratin. It wasn't my husband's favorite, but I thought it was a solid side dish that breaks up the boredom of using our usual vegetables. I plan to make this recipe many more times.
I am not sure what I didn't like about this. Maybe it was the appearance was kind of dull. It was ok but not great.
My new favorite way to prepare fennel. I wanted seconds!
Made this recipe as written. It was excellent.
