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Fennel Au Gratin
Submitted by Jana McNally
Tue Jul 06 2010
Ingredients

6 small fennel bulbs, halved, or larger equivalent, slice thick
salt and pepper
1 cup chicken or veg broth
1/2 cup grated Parmesan cheese
3 tablespoons butter

Preparation

Preheat oven to 400 degrees. Steam fennel for 12 to 15 minutes and drain. Arrange slices cut side up in a buttered 9 x 13 inch baking dish. Season to taste with salt and pepper and add broth. Sprinkle with cheese, dot with butter and bake in upper third of oven for 30 minutes or until top is golden.

Serves 6-8.

(Use water that steamed the fennel to cook rice for the same meal. It picks up just enough flavor to give the rice a certain something.)

This fennel recipe comes from Winter Harvest Cookbook (which we use year round).

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