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2007-10-27

Baked Florence Fennel

Florence Fennel

Ingredients
Fennel
Butter
Cream
Parmesan

Trim and quarter each bulb of fennel. Use the stalks and leaves for soup. Dot with butter, drench with double cream, strew with grated parmesan. Bake covered, slowly for an hour or more, then uncover and raise the heat to brown.

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