Roasted Fennel

Name: Roasted Fennel
Ingredients: 1 teaspoon fennel seeds; 1 teaspoon anise seeds; 6 parsley sprigs; 3 thyme sprigs; 3 whole star anise; 1 bay leaf; 4 large fennel bulbs (about 5 lb. with fronds); 1 1/2 cups dry white wine; 1 cup anise-flavored liqueur (such as Pernod); 2 tablespoons white wine vinegar; 1 teaspoon lemon zest, plus 6 Tbsp. fresh juice (from 2 lemons), divided; 1 tablespoon plus 3/4 tsp. sea salt, divided; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped fresh flat-leaf parsley; 6 anchovy fillets, finely chopped; 1/2 cup fresh breadcrumbs, divided; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

17 ingredients

9 steps

Ingredients

1 teaspoon fennel seeds
1 teaspoon anise seeds
6 parsley sprigs
3 thyme sprigs
3 whole star anise
1 bay leaf
4 large fennel bulbs (about 5 lb. with fronds)
1 1/2 cups dry white wine
1 cup anise-flavored liqueur (such as Pernod)
2 tablespoons white wine vinegar
1 teaspoon lemon zest, plus 6 Tbsp. fresh juice (from 2 lemons), divided
1 tablespoon plus 3/4 tsp. sea salt, divided
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
6 anchovy fillets, finely chopped
1/2 cup fresh breadcrumbs, divided
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Directions

1

Fill an herb sachet bag with fennel seeds, anise seeds, parsley sprigs, thyme sprigs, star anise, and bay leaf.
2

Discard fennel fronds, and cut fennel bulbs in half through the center. Cut each half into 3 wedges, yielding 6 pieces from each head.
3

Place wedges in a large saucepan with herb sachet, wine, liqueur, vinegar, and 1/4 cup of the lemon juice; add water to cover fennel. Sprinkle with 1 tablespoon of the salt.
4

Place a small plate on fennel to submerge fennel in liquid. Bring to a simmer over medium. Cook fennel until tender and translucent, 1 hour to 1 hour and 20 minutes. Remove from heat.
5

Using a slotted spoon, transfer fennel wedges to a plate lined with paper towels. Reserve 1 cup of the cooking liquid. Let fennel cool to room temperature, about 20 minutes.
6

Preheat oven to 400°F with oven rack 8 inches from heat. Place reserved 1 cup fennel cooking liquid in a small saucepan over medium-high. Bring to a boil, and cook until reduced to 1/4 cup, about 13 minutes.
7

Whisk together reduced fennel cooking liquid, lemon zest, olive oil, chopped parsley, chopped anchovies, and remaining 2 tablespoons lemon juice and 3/4 teaspoon salt.
8

Place fennel in a 9- x 13-inch baking dish; drizzle with vinaigrette, and toss to coat. Evenly sprinkle with breadcrumbs and Parmigiano.
9

Bake in preheated oven until bubbling, about 25 minutes. Increase temperature to broil. (Do not remove dish from oven.) Broil until top is lightly browned, 4 to 5 minutes.