Baked Parmesan Fennel

• 2 fennel bulbs, sliced vertically into 1/4-inch or so thick slabs

• 4-5 garlic cloves, crushed

• 2 TBSP butter

• 1/3 cup grated parmesan cheese

• 1 1/2 cups liquid (I use a half and half blend of chicken broth and goat milk, but any combination of milk, yogurt, crème fraiche, veggie stock, beef stock, chicken stock, etc would work.)

• salt and pepper

Melt the butter in a large pan, and put in the garlic and fennel slabs. Sauté a couple minutes until the scapes are tender. Place the fennel in a casserole pan. Clean the garlic butter deliciousness out of the pan with your liquid mixture and pour all that over the fennel halves. Sprinkle the parmesan on top of the fennel. Bake at 400 until the parmesan lightly browns and the fennel is tender. This is great on it’s own, over pasta or rice, as a side dish. Leftovers are great cold over green salads, in sandwhiches, or on pizza. Enjoy!