Trim stalks off the fennel bulb and thinly slice the lighter parts of the stalk; set aside. Save a couple fronds for garnish. Cut each bulb in half through the center and then cut each half into wedges with a portion of the core in each wedge to help hold together. You should get about 8 wedges per bulb. In a large sauté pan, heat the olive oil over medium heat and add the fennel wedges in a single layer. Season with salt and pepper to taste and sauté on both sides about 2 to 3 minutes. Remove from pan and set aside.
2
Add garlic and sliced stalks. Deglaze the pan with white wine vinegar, then whisk in broth and miso paste. Add fennel wedges back in and top with thyme sprigs. Cover and let braise over low heat for about 20 minutes or until the fennel is tender. Garnish dish with fennel fronds.
Trim stalks off the fennel bulb and thinly slice the lighter parts of the stalk; set aside. Save a couple fronds for garnish. Cut each bulb in half through the center and then cut each half into wedges with a portion of the core in each wedge to help hold together. You should get about 8 wedges per bulb. In a large sauté pan, heat the olive oil over medium heat and add the fennel wedges in a single layer. Season with salt and pepper to taste and sauté on both sides about 2 to 3 minutes. Remove from pan and set aside.
2
Add garlic and sliced stalks. Deglaze the pan with white wine vinegar, then whisk in broth and miso paste. Add fennel wedges back in and top with thyme sprigs. Cover and let braise over low heat for about 20 minutes or until the fennel is tender. Garnish dish with fennel fronds.
