Rich and satisfying, this side dish is a great accompaniment to any wintry main course. For a lighter serving, you can use chicken or vegetable stock in place of the cream.
Preheat the oven 180 degrees.
Generously grease a baking dish with butter. Cut the fennel bulbs into wedges (chop any tips and set them aside).
Cook fennel wedges in simmering, salted water for 5 minutes until softened. Drain well, then arrange in the baking dish with the garlic, cream, and half the chopped fennel tips.
Season with salt and pepper.
Scatter over the parmesan and bake for 30-40 minutes or until tender and golden.
Garnish with the remaining fennel tips.
Knob of butter
3 fennel bulbs
3 cloves garlic, finely sliced
¾ cup cream
25g grated parmesan