Step 1
Melt the butter in a heavy bottom pan over medium high heat. Add the fennel wedges and cook, stirring occasionally, until the fennel begins to brown, about 7 minutes. Add the wine, stock and thyme. Bring the mixture to a low boil. Cover the pan and reduce the heat to medium-low. Simmer until the fennel is tender, about 20 minutes. Remove the lid and increase the heat to high. Continue to cook until the liquid thickens up a bit. Remove from the heat and discard the thyme sprigs.

Step 2
Heat a small dry skillet over medium heat. Add the hazelnuts and cook, shaking the pan a few times, until they darken up a bit and become fragrant. About 5 minutes. Remove from the heat and when cool enough to handle roughly chop them.

Step 3
In a small bowl combine the chopped nuts, parsley, parmesan and lemon zest. Toss well.

Step 4
Plate the fennel and sprinkle with the nut mixture. Season to taste with salt and pepper and serve warm or at room temperature.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.