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Cut fennel into quarters and remove the core from each piece.
Cut each piece in half, giving you 8 pieces total and place them into a saucepan.
Add olive oil, butter, broth, pesto, juice of 1/2 lemon, salt and pepper. Cover and simmer for 7 minutes.
Remove lid and simmer 5 more minutes.
Remove fennel from the pan and arrange on plates.
Reduce liquid by half and pour over fennel.
Garnish with roasted pine nuts and fresh basil.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.