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Fennel and Potato Bake

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This is a great starter dish for fennel novices -- anyone will try fennel when layered between potato slices and Asiago cheese.

Source: Everyday Food, October 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To trim fennel bulbs, first cut the stalks from the top of the bulb, and then remove any tough outer layers. After the stalks have been trimmed, halve bulb lengthwise. Cut out the triangular core with a sharp paring knife. To cut into very thin slices, a vegetable slicer will work wonders, but you can also use a sharp paring knife.

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Reviews

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How would you rate this recipe?
54
  • Ricewife
    11 APR, 2013
    Delicious flavor, but perhaps it should be covered, for a portion of the cooking time, at least. Nice way to use fennel.
    Reply
  • marlisasfav
    24 APR, 2011
    I thought this was excellent but couldn't fit it in an 8 inch square dish. I would suggest using something larger.
    Reply

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