INGREDIENTS:1 large fennel bulb, cut into quarters 2 Tbsps. canola oil Kosher salt and freshly ground black pepper to taste 1 leek, whites only, sliced 1 cup russet potatoes, peeled, cubed 2 cups chicken stock 2 Tbsps. dry sherry ½ cup half and half ½ cup roasted walnuts, coarsely chopped ¼ cup Stilton cheese, crumbled 1 lemon, zest only, finely chopped 1 Tbsp. fresh chives, mincedDIRECTIONS:1. Preheat oven to 400°F. Toss fennel with 1 tablespoon of the oil. Sprinkle with kosher salt and ...

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