Ingredients:
6 baby fennel bulbs, trimmed 3-in.- x-3-in.
boiling salted water, as needed
5-1/2 oz. chicken stock
2/3 oz. Parmesan cheese, grated

Description:
Blanch fennel in boiling salted water; shock in cold water.
Arrange in pan suitable for oven braising; add enough stock to cover fennel by one-third.

Cover; braise at 325 degrees F until tender, about 20 minutes.

Uncover, sprinkle with Parmesan cheese.

Return to oven; bake until cheese browns, about 10 minutes.