Food Wine Magazines Crunchy Baked Fennel Recipe

'Food & Wine' Magazine's Crunchy Baked Fennel Recipe

'Food & Wine' Magazine's Crunchy Baked Fennel Recipe

By Serious Eats
Serves 12

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Details
  • Servings:   12
  • Calories:   339
  • Protein:   9g
  •  
  • Fiber:   7g
  • Sugar:   9g
  • Carb Total:   19g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   24g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cups panko (Japanese bread crumbs)
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 2 teaspoons chopped thyme
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup dry white wine
Instructions

'Food & Wine' Magazine's Crunchy Baked Fennel Recipe serves 12 original recipe by Serious Eats.

View original preparation instructions

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