Instructions: *NOTE: Original recipe used 1/2 C olive oil.

**NOTE: Original recipe used 4 1/2 lb fennel

***NOTE: Original recipe used 3 C vegetable stock or chicken stock (I used
chicken flavored vegetarian broth)

****NOTE: Original recipe used 1/2 C freshly grated Parmigiano-Reggiano cheese (3 1/2 oz)

Much of this work can be done in advance. The fennel is lightly browned in
olive oil, then braised in a touch of broth. The drained fennel is gratined at the last minute under the broiler.

In a large skillet, heat the oil over moderately high heat until hot but not
smoking. Reduce the heat to moderate, add the fennel and season with salt.

Cook, stirring, until the fennel browns lightly and absorbs the oil, about 5
minutes. Add the stock, cover and cook over moderately low heat until the fennel is meltingly tender throughout, about 30 minutes. If any stock remains in the skillet, remove the fennel and reduce the liquid over high heat until just a few tablespoons of thick sauce remain. If the fennel was
removed, return it to the skillet. Cover and set aside. (Make ahead: The fennel can be refrigerated for up to 2 hrs.)

Preheat the broiler. Arrange the fennel, slightly overlapping, in a large gratin dish. Sprinkle the cheese evenly over the top. Broil about 3" the heat for 3 - 5 min, or until the cheese melts and the fennel sizzles.

Serve hot.

It was extremely good...the fennel was very mild tasting.

NOTES :

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