Slow-Cooked Fennel with White Wine and Cream

This dish perfectly bridges summer food into fall. It is warm and creamy with a bit of punch from the white wine. 

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2-4 heads fennel
1 C white wine
1 C cream
10 sprigs thyme
1 C sunflower seeds, toasted


  1. Cut the fennel in half
  2. In a large frying pan heat a glug of neutral oil on medium heat
  3. When oil is hot, sear the fennel cut side down and let brown gently
  4. Flip the fennel
  5. Add the white wine and thyme
  6. Let the wine reduce by half
  7. Add the cream and sprinkle the whole thing with a big pinch of salt
  8. Cover and cook over low heat until the fennel is tender about 15 minutes
  9. Remove taste and adjust seasoning as desired
  10. Garnish with the sunflower seeds and serve