Servings: 8 to 10
Pernod, an anise-flavored liqueur, bolsters the fennel’s flavor in this rustic gratin topped with coarse whole-wheat crumbs.
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This dish is fabulous, rich, satisfying. I have used this recipe for years now and it is often the fastest dish to disappear at Thanksgiving. It works great at a dish-to-pass. I always use sherry rather than Pernod.
Awesome! This recipe was great. Used Dry Sherry instead of Pernod but it was still a huge hit at our dinner party!
Wow...this was delicious! I did not have Pernod, but used sherry instead and the flavors worked so well together. Thanks!
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