Oven-Braised Fennel

Ingredients

• 2 large fennel bulbs
• Salt and freshly ground black pepper
• 3 tablespoons butter
• ⅔ cup simmering chicken stock
• 4 tablespoons unseasoned bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    165 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 24 milligrams cholesterol; 187 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 375 degrees. Butter a baking dish.
2. Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
3. Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
4. While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.