Fennel Braised in Cream
1 tbsp butter
2 fennel bulbs (2 pounds), quartered cored and sliced lengthwise 1/2 inch thick
sea salt and pepper
1/3 cup heavy cream
1/3 cup finely shredded parmesan, plus more for garnish
In a skillet with a lid melt the butter over medium high heat. Add the fennel and 1/4 tsp salt and cook, stirring occasionally until the fennel begins to brown, about 5 minutes.
Lower the heat to low and pour in the cream. Stir to scrape up any browned bits from the bottom of the pan. Cover the pot and simmer, stirring occasionally until the fennel is tender when pierced with a fork, about 10 minutes.
Stir in the cheese and season with the salt and pepper. Garnish with cheese to serve.