Fennel, also known as anise, has a wonderful licorice-like flavor. Although it looks a lot like celery, it is considerably more nutritious. Aside from having more fiber, vitamin C, calcium, and iron, fennel has more potassium than celery. This recipe has 15% DV for potassium per serving.

Ingredients:

• 2 fennel bulbs (anise), trimmed
  and sliced lengthwise, 1/4 inch thick
  
• 1 granny smith apple, sliced lengthwise
  1/4 inch thick, core discarded
  
• 1/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 tablespoon olive oil
  
• 1 cup Health Valley chicken broth
  
• 1/4 cup freshly grated Reggiano Parmesan cheese
  

Instructions:


1. Preheat oven to 375º F.




2. In a 9x13 inch pan, alternate the fennel slices with the apple slices so they are slightly overlapping. Season with salt and pepper and drizzle with olive oil. Pour the chicken broth around the edges of the pan and between the rows of fennel and apple, being careful not to rinse off the seasonings. Cover pan tightly with aluminum foil and bake for 40 minutes, or until the fennel is tender.




3. Remove from oven, and switch setting to broil. Sprinkle slices with cheese and return to the broiler until cheese melts, about 2 minutes. Serve immediately.