3 large fennel bulbs, (white part only) washed
6 tablespoons unsalted butter
2/3 cup heavy cream
Salt to taste
1/2 cup grated Parmigiano-Reggiano cheese
Cut each bulb in half then into quarters leaving the core attached to keep the layers together.
Melt the butter in a sauté pan large enough to hold the fennel in one layer. When the butter is hot add the fennel and cook without turning it for 5 minutes. Turn it over, lower the heat and pour in the cream along the edge of the pan. Cover and cook over low heat until the fennel is knife tender and almost all the cream has evaporated.
Season with salt and pepper. Transfer the fennel to a serving dish. Sprinkle the cheese over the slices and serve.
This recipe is featured on show 2012 – Five Ingredient Meal.
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