Crispy Roasted Fennel Serving Size - 5 Prepared By - DnD Recipe Rating
			3 large fennel bulbs 4 tbsp. olive oil finely grated rind and juice of 1 small lemon 1 garlic clove, chopped finely 1 cup fresh white bread crumbs salt and pepper
			Trim the fennel bulbs, reserving the green feathery fronds, and cut into quarters. Cook the bulbs in a large saucepan of boiling salted water for 5 minutes until just tender, then drain well. Heat 2 tablespoons of the olive oil in a small roasting pan or skillet with flameproof handle, add the fennel, and turn to coat in the oil. Drizzle over the lemon juice. Roast the fennel in a preheated oven, 400°F, for about 35 minutes, until beginning to brown. Meanwhile, heat the remaining oil in a skillet. Add the garlic and fry for 1 minute, until lightly browned. Add the bread crumbs and fry for about 5 minutes, stirring frequently, until crispy. Remove from the heat and stir in the lemon rind, reserved snipped fennel fronds, salt, and pepper. When the fennel is cooked, sprinkle the bread crumb mixture over the top and return to the oven for another 5 minutes. Serve hot.