1 tablespoon Extra Virgin Olive Oil
2 Fennel bulbs, cleaned, trimmed, and cut into thin wedges, reserve the fronds for garnish
2 Leeks, cleaned, and sliced
1 teaspoon fresh Thyme leaves
1/4 cup Apple Cider Vinegar
1/3 cup Chicken Broth
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1/4 cup Parmesan, finely grated
1/4 cup Panko Whole Wheat Bread Crumbs
Preheat oven to 400 degrees Fahrenheit.
In a small bowl, combine the grated parmesan and bread crumbs.
In an oven-proof skillet, heat olive oil over medium-high heat. Add the fennel wedges, sauté for 5-7 minutes until they start to soften. Add the leeks and thyme to the skillet. Season with salt and pepper. Continue to sauté for 2-3 minutes to soften the leeks. Deglaze the pan with apple cider vinegar. Let the vinegar reduce to half before adding the chicken broth. Bring the chicken broth to a simmer, stirring the vegetables. Let the stock reduce to half. Turn off the heat and sprinkle the parmesan-bread crumb topping over the vegetables.
Place in the oven and bake for 30-35 minutes until the vegetables are completely tender. Garnish with fresh fennel fronds.
Photographed by Alli Shepherd.