Endive and Fennel Gratin with Almonds Recipe

Ингредиенты

• 3 tablespoons fresh lemon juice
• 5 medium-size Belgian endives (about 1 1/2 pounds), trimmed but with the root ends left intact
• 1 medium-size fennel bulb (about 1 pound), stalks trimmed
• 1 1/2 cups chicken stock or broth
• 4 tablespoons olive oil
• 1 large pinch of sugar
• Coarse salt (kosher or sea)
• 1/3 cup minced onion
• 3 large garlic cloves, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 5 teaspoons all-purpose flour
• 3/4 cup whole milk
• Freshly ground black pepper
• 1 1/4 cups sliced blanched almonds (1 cup coarsely ground in a food processor, 1/4 cup left sliced)