Instructions: Heat oven to 450 degrees. Trim fennel leaving 1-inch stalks. Quarter bulb; remove center core. Cut crosswise into thin (1/8-inch) slices.

Cut roots off leeks and trim, leaving 4 inches of green. Cut in half lengthwise and thoroughly wash under running water. Place vegetables in a 11- by 9-inch pan. Pour in broth. Sprinkle with salt and pepper and dot with butter.

Cover pan with aluminum foil; bake 25 minutes. Uncover; stir lightly. Bake uncovered 20 minutes more, until vegetables are very tender and liquid is almost all gone. Mix in lemon juice and parsley.

This recipe yields 8 servings.

Description: "Roasting vegetables slowly mellows and sweetens their flavor."

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