Roasted Fennel with Rye Crumble
Subtly caramelized wedges of perfectly roasted fennel make an elegant presentation, especially when capped with something a little indulgent and surprising: a hearty rye bread crumble starring a generous amount of earthy caraway seeds and nutty Parmesan.
Ingredients
- 6 tablespoons (3 oz) unsalted butter, melted, divided
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoons table salt, divided
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
- 2 large fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch (25-mm) wedges
- 3 ounces (3 cups) rye bread, cut into 1-inch (25-mm) pieces
- 1 ounce (1/2 cup) Parmesan cheese, grated
- 1 teaspoon caraway seeds
Instructions
- Adjust oven rack to middle position and preheat oven to 425°F (220°C).
- In a large bowl, whisk 3 tablespoons melted butter, lemon juice, 1 teaspoon salt, thyme, and 1/4 teaspoon pepper together. Add fennel and toss to coat.
- Arrange fennel cut side down in a single layer in a 13- by 9-inch (33- by 23-cm) baking dish. Cover dish with aluminum foil and bake until fennel is nearly tender, 25 to 30 minutes.
- Meanwhile, in a food processor, pulse bread, Parmesan, caraway seeds, remaining 3 tablespoons melted butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to coarse crumbs, about 20 pulses.
- Remove foil from dish and sprinkle fennel with breadcrumb mixture. Continue to bake, uncovered, until fennel is tender and topping is browned and crisp, 15 to 20 minutes. Let cool for 5 minutes before serving.
Nutrition
Serving: 1portion | Calories: 182kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 688mg | Fiber: 3g | Sugar: 1g