Braised Fennel With Parmesan

• 4 medium-size fennel bulbs, trimmed and halved lengthwise
• 2 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon olive oil
• Freshly ground pepper to taste
• 4 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 325 degrees.
2. Place the fennel in a large, shallow baking dish and pour in the chicken broth.
3. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.
4. Preheat the broiler.
5. Drain the liquid off of the fennel and place in a small saucepan.
6. Cook over medium heat until reduced to a syrup consistency, about 5 minutes.
7. Whisk in the olive oil.
8. Season the fennel with pepper and brush with the broth mixture.
9. Sprinkle with the Parmesan and broil until browned, about 2 minutes.
10. Divide among 4 plates and serve.

fennel bulbs, chicken broth, olive oil, freshly ground pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/4623 (may not work)