HOW TO MAKE IT
Clean the fennel bulbs and, depending on their size, halve or quarter them. Place the fennel in a Staub Chistera roasting pan (24 cm). Add the olive oil and slowly heat the pan.
Preheat the oven to 220°C (upper/lower heat). Briefly and intensely fry the fennel on all sides. At the end, add the crushed garlic. Wash the orange, peel a section of it and also add the peel. Halve the orange and squeeze the juice over the fennel. Pour in the white wine and distribute the thyme over the fennel and season with salt and pepper.
Place the STAUB Braiser with Chistera Drop-Structure in the preheated oven and cook covered with the lid for around 45 minutes. Remove the lid around 10 minutes before the end. The fennel should be golden brown and al dente. In the meantime, roast the nuts in a small pan. You can also, as desired, sprinkle a little freshly grated Parmesan over the fennel and then briefly gratinate.
Sprinkle the roasted nuts over the fennel and serve with bread and salad or as a side dish to fish, poultry or vegetarian dishes.