FENNEL BAKED WITH CREAM
2 lb fennel
1/2 pint double cream
3 tbsp Parmesan cheese
Quarter the fennel bulbs and cook them until tender in boiling salted water. Drain them well. Arrange the fennel in one layer in a shallow ovenproof dish and pour on the cream. Season with salt and pepper and top with grated Parmesan.
Bake for 15-20 minutes in a medium-hot oven (325 F) (170 C) until the cheese begins to crisp.