SERVES 4

Combining fennel and parmigiano-reggiano is popular in Italy and Provence.

2 bulbs fennel, trimmed and halved lengthwise
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1 1⁄2 cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
1⁄4 cup freshly grated parmigiano-reggiano

1. Preheat oven to 350°. Arrange fennel in a 10" baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 1/2 hours.

2. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.