Instructions: Remove any bruised or tough outer stems of fennel and cut each head in half. Put into a saucepan of boiling salted water and simmer for 20 minutes until tender; drain.

Butter a baking dish liberally and arrange the the drained fennel in it. Mix the wine into the Bechamel sauce and season with salt and pepper to taste. Pour over the fennel.

Sprinkle evenly with the bread crumbs and then parmesan. Place in a preheated oven, 400F degrees, and bake for 20 minutes until the top is golden. Serve garnished with fennel fronds.

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