Ingredients:

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

Directions:

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.