Pan-cooked Fennel

Directions

1. Cut each bulb in half then into quarters leaving the core attached to keep the layers together.
2. 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.
3. Cover and cook over low heat until the fennel is knife tender and almost all the cream has evaporated.
4. Season with salt and pepper. Transfer the fennel to a serving dish. Dust with grated nutmeg and sprinkle the cheese over the slices and serve as a side with chicken.