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RECIPE OF THE WEEK #438

Fennel with Parmesan Cheese

2 pounds fennel bulbs with 1-inch stalks
1/2 cup freshly grated Parmesan cheese
3 tablespoon butter
salt and freshly ground pepper

Wash and trim fennel bulbs and blanch or stem until tender but
firm, 8-15 minutes (or less if freshly picked). Cool to touch and
quarter, leaving a thin layer of the core to hold the fennel together,
and arrange, cut side up, in a buttered 1 1/2 quart baking dish.
Cover with grated cheese and dabs of butter season with salt
and pepper. Bake in a preheated 400 degrees oven
for 20-25 minutes or until the cheese is brown.

Serves 4