Braised Fennel With Parmesan

cheese, vegetables

3 medium fennel bulbs; 1 pound
1 teaspoon extra-virgin olive oil
  salt and pepper
1/4 cup freshly grated Parmesan cheese

This dish goes well with fish, meat or poultry.
Cut off and discard feathery top of fennel. Trim base; discard tough or
bruised outer layers. Cut bulbs lengthwise into quarters.
In saucepan of simmering water, cook fennel just until tender when tested
with fork, about 10 minutes; drain.
Drizzle oil into shallow baking dish just large enough to hold fennel in
single layer. Add fennel and turn to coat with oil; sprinkle with salt and
pepper to taste. Cover and bake in 375 F oven for 20 minutes. Sprinkle with
Parmesan; broil, uncovered, until cheese melts, 3 to 5 minutes.
Make ahead: Let stand at room temperature for up to 2 hours.

Contributor:  Anne Lindsay's New Light Cooking