| 3 | Small (about 8 oz. each) | Fennel Bulbs Sliced |
| 1 | Can (13 1/2 oz.) | Chicken broth |
| 1 1/2 | Cups | Mozzarell cheese, shredded |
| 2 | Tbsps. | Freshly grated parmesan cheese |
| 1 | Tbsp. | Chopped fresh parsely |
Rinse fennel bulbs with cold running water; cut off root end and stalks from bulbs. Slice each bulb lengthwise in half. In deep 12" skillet, heat chicken broth and 1 1/2 cups water to boiling over high heat. Add fennel; heat to boiling.
Reduce heat to low; cover and simmer 35 minutes, turning bulbs once, or until fennel is fork-tender; drain. Preheat broiler. Place fennel, cut-side up, in a shallow broiler-safe 1 1/2 quart casserole. In a small bowl, mix mozzarella and parmesan cheeses and parsley.
Sprinkle cheese mixture evenly over fennel in casserole. Place casserole in broiler at closest position to heat source. Broil 1 to 2 minutes, until cheese topping is golden and bubbly and fennel is heated through.
YIELD: 6 Servings