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Serves 6-8
Ready in ~1 hr
4 heads of Belgian Endive, cut in half, lengthwise through the root
3 medium bulbs of fennel
2 tablespoon unsalted butter
1 tablespoon flour
1/4 cup cream
1 1/2 cups vegetable broth, or enough to immerse the fennel
salt and pepper
1/4 cup breadcrumbs
handful of fresh cranberries
1/3 cup or more of Parmesan cheese, finely grated
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