Roasted Fennel with Parmesan Bread Crumbs

Name: Roasted Fennel with Parmesan Bread Crumbs
Yield: Serves 4 to 6
Ingredients: 2 , fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded; 2 tablespoons, water; 1 teaspoon, kosher salt; 3 tablespoons, vegetable oil; 1/4 teaspoon, pepper; 1/4 cup, panko bread crumbs; 2 teaspoons, extra-virgin olive oil; 1/4 cup, grated Parmesan cheese; 1/8 teaspoon, red pepper flakes; 1/8 teaspoon, kosher salt

5 comments

Appears in Cook's Illustrated January/February 2021

High heat turns this vegetable into an even better version of itself.

SERVES4 to 6

TIME55 minutes

Roasted Fennel with Parmesan Bread Crumbs

WHY THIS RECIPE WORKS

For our roasted fennel, we began by cutting the bulbs into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Covering the pieces with foil for most of the cooking time ...

This is a members' feature.