Instructions: 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.

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