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Fennel & Endive Gratin

Late winter is a great time for the comfort of a gratin, for the satisfaction of tender roasted vegetables topped with cheese and breadcrumbs. In this one, the sweet fennel bulb sits in happy contrast to the slight bitterness of endive; the mild creaminess of gorgonzola dolce is set off by the crunch of the breadcrumbs. Serve this alongside some roasted pork, crack open a bottle of Vermentino or Pinot Gris, and enjoy the sound of the rain on the roof!

Fennel & Endive Gratin
Serves 4 - 6

2 large or 4 small fennel bulbs
2 large or 4 small heads of Belgian endive
4 T. extra virgin olive oil
salt
fresh cracked black pepper
1 cup chicken or vegetable stock*
5-6 ounces gorgonzola dolce
2/3 cup coarse toasted breadcrumbs (freshly made breadcrumbs the size of peas are best; use less if your crumbs are more finely textured)

Set oven to 450.

Trim away any coarse leaves from the fennel bulbs. Quarter the bulbs (or cut into eighths if they're large) and cut away the fibrous core. Cut endives in half lengthwise, keeping the stem ends intact on each half.

In a sauté pan, warm 2 T of olive oil. Add the fennel and cook, stirring and turning as needed until it begins to turn golden, about 5-8 minutes. Season with salt and fresh pepper, then add 1/2 cup of stock, cover and cook until very tender but not mushy, about 10 minutes. Transfer to gratin dish and cover with foil or a towel to keep warm.

Warm remaining 2 T of olive oil, add endive and cook until golden, stirring occasionally. Season with salt and fresh pepper. Add the remaining half cup of stock, cover and cook until very tender, about 10 minutes.

Combine the endive with the fennel bulb in the gratin dish. Give it all a good healthy cracking of fresh black pepper, top evenly with little dollops of the cheese, and sprinkle the breadcrumbs over the top. Bake 6-8 minutes until the cheese melts and breadcrumbs are golden. Serve immediately and enjoy!

* Recipes like this one that call for a cup of stock are one reason I really like the Savory Creations product: each little packet of concentrate makes one cup of stock, so I don't end up with extra stock languishing in the refrigerator. Plus, they taste really good.