Braised Fennel with Parmesan and Thyme

Serves 4

• 2 fennel bulbs, halved through core, save fronds for garnish

• 1 T olive oil Salt and pepper

• 2 sprigs fresh thyme or 1⁄2 t dried

• 1⁄4 c white wine

• 1⁄4 c chicken stock

• 1⁄4 c grated or shaved parmesan

Preheat the oven to 400 degrees.

Lay each half fennel bulb flat and cut in half lengthwise. Cut each quarter in half again into 1⁄8’s.

In a large oven-safe skillet, heat oil over medium-high heat. Place fennel wedges in the pan, sprinkle with salt and pepper, and let them brown without moving, about 3 minutes. Turn and brown the other side. You may need to work in batches, depending on the size of your pan. When all fennel has been seared, return it all to the skillet with thyme sprigs. Add wine and chicken stock. Bring liquids to a boil, then remove the skillet from heat and sprinkle Parmesan over fennel. Transfer to the oven and roast until the fennel is tender and the cheese has browned, about 15-20 minutes. Carefully finish under the broiler if more browning is desired.

Remove to a serving plate. Chop reserved fennel fronds for garnish and sprinkle over top.