We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces.
|Preheat the oven to 425°F.|
|Toss the fennel, cream, and 1 cup of Parmesan in a mixing bowl. Season with salt and pepper to taste.|
|Transfer to a baking dish. Dot with butter. Cover the baking dish in foil and bake for 60 minutes.|
|Uncover the baking dish then sprinkle on the remaining Parmesan. Bake until the fennel is tender, about 30 minutes.|
source: Gabrielle Hamilton