Fennel And Belgian Endive Casserole

By Sunset
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6 heads fennel with stalks (each 3 to 3 1/2 in. wide)

3 heads Belgian endive (about 4 oz. each)

1/4 cup (1/8 lb.) butter or olive oil

3 ounces thinly sliced prosciutto

3 tablespoons all-purpose flour

2 cups fat-skimmed chicken broth

1 cup whipping cream

8 ounces gorgonzola or dolce gorgonzola cheese, crumbled (about 3/4 cup)

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