Difficulty: Moderate
Prep time: 10 minutes
Cook time: 55 minutes
Serves: 6 as a side dish
--3 bulbs of fennel
4 strips bacon, diced
2 Tablespoons olive oil
¼ cup chopped onion
3 cloves garlic, minced
2 cups chicken broth
1 bay leaf
2 sprigs thyme
1/8 teaspoon pepper
6 Tablespoons grated Parmesan cheese
--1.Remove stems from fennel. Cut bulbs in half (from top to bottom). Remove most of the core from the bottom center of the halved bulbs. 2.In a large sauté pan, render bacon until it begins to brown. Add onion and cook until translucent. Add garlic and cook 1 minute longer. 3.Spoon this cooked mixture into a 9 x 13 pan. Top with fennel, stock, bay leaf, thyme, and pepper. Cover with aluminum foil and cook in a 350° oven until the fennel is very tender (about 45 minutes). 4.Remove fennel from liquid. Pour into a sauce pan and bring to a boil. Boil until the liquid reduces by about 1/2 . 5.To serve, pour the liquid over the fennel and sprinkle with Parmesan.
