Fennel provençale
Ingredients:
| 6 | Fennel bulbs |
| 1/2 cup | Grated Parmesan cheese |
| To taste | Butter |
| To taste | Salt and pepper |
Instructions:
- Clean fennel bulbs and cook in salted boiling water for 20 minutes.
- Drain.
- Grease shallow dish with butter. Cut bulbs in two lengthwise. Place them in rows and sprinkle with cheese at each row and finishing with cheese on top.
- Sprinkle the top layer with melted butter and bake in oven until golden brown.
- Note: You can substitute the Parmesan cheese with Gruyere cheese. However, the Parmesan cheese is preferable as it enhances the aroma of the fennel.
