Braised Fennel and Orange Ragout with Toasted Pine Nut Crumble

Ingredients

• •2 large fennel bulbs, trimmed and sliced into wedges
• •3 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1 cup vegetable broth
• •1/2 cup freshly squeezed orange juice
• •1 teaspoon grated orange zest
• •1 can (14 oz) diced tomatoes, drained
• •1/4 teaspoon crushed red pepper flakes (optional)
• •Salt and freshly ground black pepper to taste
• •1/3 cup toasted pine nuts
• •1/3 cup panko breadcrumbs
• •2 tablespoons fresh parsley, finely chopped
• •1 tablespoon butter, melted

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add fennel wedges and cook until golden brown on both sides, about 5-6 minutes. Remove and set aside.

2. 2

   In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion and garlic until softened, about 3 minutes.

3. 3

   Stir in the vegetable broth, orange juice, orange zest, diced tomatoes, and crushed red pepper flakes (if using). Bring to a simmer.

4. 4

   Return the browned fennel wedges to the skillet, spoon some sauce over them, and cover. Reduce heat to low and let it simmer for 20-25 minutes, or until the fennel is tender.

5. 5

   Meanwhile, in a small bowl, mix the toasted pine nuts, panko breadcrumbs, parsley, and melted butter.

6. 6

   Preheat the broiler. Spoon the breadcrumb mixture evenly over the fennel ragout and place the skillet under the broiler for 2-3 minutes, or until the topping is golden brown and crisp.

7. 7

   Serve hot with additional parsley garnish if desired.