Braised Fennel With Parmesan

Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter (or olive oil or a combo, plus extra for greasing the baking dish)
• 2 -3  bulbs fennel, trimmed
•  salt and pepper
• 1⁄2 cup dry white wine
• 1⁄3 cup parmesan cheese, freshly grated
•  parsley (and or or fennel greens)

Directions

1. Preheat the oven to 325°F
2. Rub a baking dish large enough to hold the fennel in a single layer with butter.
3. Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
4. Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
5. Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
6. Serve garnished with chopped fennel greens or parsley.