2 large fennel bulbs, tennis ball sized - about 1 kilogram (approx. 2 pounds)
50 grams butter (3-1/2 tablespoons)
1 cup vegetable stock
2 tablespoons lemon juice
1 teaspoon salt
fresh ground black pepper
sprinkle of grated nutmeg
1 tablespoon olive oil
1. Wash the fennel bulbs, and trim off any bruised leaves or hard stalks. Quarter each bulb lengthwise, removing the hard core.
2. Heat the butter, and cook the fennel over medium heat for 10 minutes, until nicely browned. Stir in 2/3 cup stock and lemon juice. Cover and simmer gently over low heat for about 45 minutes or until fennel is tender. Add more stock if it starts to stick or dry out. The pan should be almost dry by the time it goes in the oven.
3. Pre-heat the oven to 220C/430F.
4. Sprinkle fennel with salt, pepper and nutmeg, drizzle with olive oil, and cover with parmesan cheese. Transfer to the oven, removing the lid. Bake for 15-20 min, or until it is golden on top. Serve hot.