Gratineed Fennel

1. 1

   In a large skillet, heat the oil over moderately high heat until hot but not smoking.

2. 2

   Reduce the heat to moderate, add the fennel and season with salt.

3. 3

   Cook, stirring, until the fennel browns lightly and absorbs the oil, about 5 minutes.

4. 4

   Add the stock, cover and cook over moderately low heat until the fennel is meltingly tender throughout, about 30 minutes.

5. 5

   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.

6. 6

   If the fennel was removed, return it to the skillet.

7. 7

   Cover and set aside.

8. 8

   Preheat the broiler.

9. 9

   Arrange the fennel, slightly overlapping in a large gratin dish.

10. 10

    Sprinkle the cheese evenly over the top.

11. 11

    Broil about 3 inches from the heat for 3 to 5 minutes, or until the cheese melts and the fennel sizzles.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.