These subtly caramelized wedges of perfectly roasted fennel make an elegant tableside presentation, especially when capped with something a little indulgent and a little surprising: a hearty rye bread crumble starring a generous amount of earthy caraway seeds and nutty Parmesan.
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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 placing them in a baking dish. Covering the dish with aluminum foil for the first half-hour o...