Fennel Gratin

Olive Oil
Minced Garlic
Lemon Juice

  • Trim off the outer layer of the fennel bulb
  • Cut bulbs 1/2 lengthwise, then into 4 wedges
  • Cook fennel in a pan with olive oil for about 3-4 minutes
  • Add minced garlic and cook 1 more minute
  • Pour in 1 cup broth and 1 tbs. lemon juice, then cook until liquid is reduced by half, 4-5 minutes
  • Season with salt and pepper
  • Transfer the mixture to a baking dish
  • Bake uncovered until tender, about 30 minutes
  • Combine breadcrumbs and cheese, then sprinkle over the mixture
  • Bake until golden brown, about 10 minutes
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