Slow cooking fennel yields whole fennel heads that are meltingly tender and perfectly paired with crunchy toast. Add a schmear of cheese or a few pieces of smoked fish for a light lunch.
Ingredients
3 mini fennel, cleaned between the petals but left whole
1 small onion, sliced thinly
2 cloves garlic, sliced thinly
5 sprigs thyme
1/4 cup olive oil
1/4 cup white wine
2 slices sourdough bread, toasted
arugula
Method
Heat oven to 350F
In an ovenproof dish combine the fennel, onion, garlic, thyme, olive oil, white wine, and a big pinch of salt and then cover and bake until the fennel is cooked through and soft, about 1 hour
Toast the bread and drizzle with olive oil
Spoon the fennel on top of the toast
Dress a handful of arugula with olive oil, salt, and pepper and serve alongside or on top of the toast