I like fennel Parmesan style:
Fennel Parmesan
[FONT="]Nothing is more Mediterranean tasting than fennel. Fennel, both an herb and a spice, is not commonly found in Supermarkets and it is rather expensive. What is worse is that, in order to make it look appealing, the green stalks are left on the bulbs (roots). If stored too long, the green stalks will continue feeding from the white (edible part) bulbs, making them tougher and yellowish looking. Same thing that happens to carrots, when the green tops are left on. If you buy fennel and don’t plan to use it right away, trim the stems immediately, and use the green part for decoration and the stalks for vegetable stock. [/FONT]
[FONT="]Ingredients[/FONT][FONT="]:[/FONT]
[FONT="]1 lb fennel (trimmed of stalks)[/FONT]
[FONT="]3 TBS butter[/FONT]
[FONT="]¼ cup grated parmesan cheese[/FONT]
[FONT="]2 TBS lemon juice, or vinegar[/FONT]
[FONT="]Directions[/FONT][FONT="]:[/FONT]
[FONT="]1. [/FONT][FONT="]Bring a large pot of water to boil, add salt and lemon juice.
Cut the stalks a little above from where they meet the top of the bulbs. Pare the bottoms.[/FONT]
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[/FONT][FONT="]As you pare the bottom, some outer wedges may break off. Keep them for adding to a salad (slice them as thinly as you can, keep them stored in the refrigerator in a bowl of icy water with lemon juice).[/FONT]
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[/FONT][FONT="]As soon as the water comes to boil, drop the whole fennel bulbs, reduce heat, cover, and cook from 15 minutes to one hour. The duration of the boiling depends on how fresh the fennels are. They should be cooked fork-tender, and the color will change from white to slightly gray. Remove and set aside to cool. Keep cooking water for fish soup, or for boiling pasta. [/FONT]
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[/FONT][FONT="]2.[/FONT][FONT="] Slice fennels lengthwise, about ½ inch thick. In a skillet over medium high heat, melt butter. Add fennel slices and brown on both sides, turning them with care. Make sure all slices lay flat, without overlapping.[/FONT]
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[/FONT][FONT="]Just before serving, reheat the fennel, sprinkle parmesan over, cover with a lid, cook one minute, and serve.
Note: adding lemon juice or vinegar to the boiling water will diminish the graying process.
6 Servings [/FONT]
I also like to slice it paper thin and add it to mixed salads. (Best to use an electric slicer.)
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