Baked Fennel with Cambozola Recipe – Sunset Magazine
Baked Fennel with Cambozola
Ingredients
- 5 or 6 heads fennel (each about 3 1/2 in. wide)
- 2 cups fat-skimmed chicken broth
- 1/3 pound (3/4 cup) cambozola or gorgonzola cheese
- 3 tablespoons fine dried bread crumbs
- Salt
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