Ingredients

• 2 ea fennel bulbs, wedged
• 1/2 C chicken broth
• 2 T olive oil
• 1/3 C Parmigiano, grated

Instructions

1. Place the fennel wedges in a baking dish, add the broth, drizzle the oil, season to taste.
2. Cover with foil and bake at 400 for 30 minutes. Uncover and sprinkle with Parmigiano, then continue baking uncovered until the fennel is tender and the Parmigiano is browned, another 30 to 45 minutes.
3. Plate and serve.

Source: Best of Fine Cooking Side Dishes 2007

Contributed by: Skip