from Deborah Madison’s Vegetarian Cooking for Everyone, 1997
- 2 T. butter or olive oil
- 2 to 3 fennel bulbs, trimmed and quartered lengthwise
- Salt and pepper
- 1/3 cup dry white wine or water
- 1/3 cup freshly grated Parmesan
- Chopped fennel greens or parsley
Preheat oven to 325 F. Steam the fennel for 10 minutes, then arrange in a baking dish large
enough to hold the fennel in a single layer with butter. Dot with butter or olive oil, season
(S&P) , and add the wine. Cover and bake for 20 minutes. Remove the cover, baste the fennel
with its juice, then add the cheese and continue baking until the fennel is completely tender,
about 10 minutes more. Serve with chopped fennel greens or parsley.