Roasted Fennel with Rye Crumble

Name: Roasted Fennel with Rye Crumble
Yield: Serves 4 to 6
Ingredients: 6 tablespoons, unsalted butter, melted; 1 tablespoon, lemon juice; ¼ teaspoon, dried thyme; , Salt and pepper; 2 , fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges; 3 ounces, rye bread, cut into 1-inch pieces (3 cups); 1 ounce, Parmesan cheese, grated (½ cup); 1 teaspoon, caraway seeds

0 comments

Breads

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.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4 to 6

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

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...

This is a members' feature.