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1 Cut The Tops Off The Fennel Bulbs, Chop 2 Tablespoons Of The Fronds And Set Aside. Slice The Fennel Bulbs In Half, Lengthwise, Through The Core. Slice Each Half Lengthwise Into Quarters (You Should Get Eight Pieces Total Out Of Each Fennel Bulb), Leaving Some Of The Core Attached So The Pieces Don'T Fall Apart As They Cook. 2 Melt The Butter In A Large Saut
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