- 1 fennel bulb (about 1 lb)
- 1 cup chicken broth
- 2 Tbsp. bread crumbs
- 1/2 tsp. oregano
- dash pepper
- 2 Tbsp. butter
- 2 Tbsp. grated parmesan cheese
- 1/4 cup light cream
- 2 tsp. cornstarch
- 1 Tbsp. white wine
- dash paprika
Cut off and discard upper stalks of fennel. Remove any wilted outer layers, wash and quarter lengthwise. In a pot, boil bouillon and add fennel. Simmer for about 8 minutes. Drain except 1/4 cup. Meanwhile over medium heat, cook breadcrumbs, oregano and pepper in butter for about 1 1/2 minutes. Stir in cheese. Remove from heat.
For sauce, use reserved fennel juice combined with light cream, starch and paprika. Cook until it bubbles. Add wine and simmer 2 minutes. Pour over fennel and top with bread crumbs.
By LRP from LWL, MA
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