Fennel & Cheese Bake
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    Here's a veggie (root?) that's a real surprise.  Make sure the parmesan is fresh, to
    eliminate chewyness.

    2 fennel bulbs
    fennel leaf        
    butter or cooking spray
    salt  and pepper
    freshly  grated parmesan cheese

    Cut off the leaf stalks of the fennel bulbs, reserving some of the wispy tops for
    garnish. Slice the fennel as you would for onion rings, maybe a 1/3 inch wide,
    discarding the root. Eliminate any of the root parts by trimming around it - save all
    the good bulb you can.
    Next, butter or spray with cooking spray a 9 x 9 glass or metal baking dish. Layer in
    the fennel - it's okay if it breaks up, just make sure the layer thickness is even - add a
    dash of salt and pepper, and then sprinkle the grated parmesan over the layer.
    Repeat as long as there is fennel, and top with cheese generously when done. Put in
    the over for 375°, until the fennel is fork-tender, and the cheese is brown and bubbly.  
    Mince the fennel frond and toss lightly over the top.

    Some variations on this might include a crumb topper mixed in with the cheese, or a
    squeeze of lemon or paprika when layering.