This recipe appeared in a now defunct magazine called "Attenzione" back in the early 1980's. We have been having this for Thanksgiving for many years now - at least in those years when I do the meal. It is good any time and Leon likes it a lot. The original recipe does not have mushrooms, that is my addition - makes the dish "stretch" a bit.
|These Are The Tops of The Fennel|
Sorry, I Forgot to Get A Picture of the "Bulbs"
Before Slicing Them Up
Cut the tops and bottoms off three large fennel "bulbs" and cut the bulbs into quarters or, if very large, smaller.
|Braise The Fennel|
|Besciamella - Béchamel|
|Out Of The Oven|
|Re-stuffed Sweet Potato|
|All American Mashed Potato|
|Home Made Rolls|