Braised Fennel with Parmesan

From the garden

• 3 medium fennel bulbs, cut through the root into wedges, fronds reserved · leave the core in so the layers hold together
• 2 cloves garlic, smashed
• 3 sprigs fresh thyme

From the pantry

• 3 tbsp butter
• 1 tbsp olive oil
• 1 cup vegetable stock
• ½ cup Parmesan, finely grated
• salt · to taste
• black pepper

1. Heat the oven to 400°F. Trim the stalks from the fennel, reserving a handful of fronds, and cut each bulb down through the root into wedges about half an inch thick at the outer edge.
2. Melt the butter with the olive oil in a wide oven-safe skillet over medium heat. Lay the wedges in a single flat layer, season with salt and pepper, and brown undisturbed 4–5 minutes a side, until the cut faces are deep gold.
3. Tuck the garlic and thyme between the wedges, pour the stock around them, and bring to a simmer. Cover and braise in the oven 25–30 minutes, until a knife slides through the thickest wedge with no resistance.
4. Uncover and simmer on the stovetop 2–3 minutes if liquid still pools, until it reduces to a few glossy spoonfuls, then scatter the Parmesan evenly over the top.
5. Broil 2–3 minutes, watching closely, until the cheese blisters and browns. Pull the thyme stems, chop the reserved fronds over the pan, and serve hot beside roast chicken, pork, or fish.