Melanies Fennel Bulbs

Serves 4

2x large fennel bulbs
2x tbs Olive Oil
1x carrot finely chopped/diced
1x small onion finely chopped/diced
1x celery rib finely chopped
several Thyme sprigs
Salt
Pepper
1/2 cup white wine
1 tbs butter

Cut off Green part of Fennel, and leave only bulb.
Cut in half longways. Remove any bruised outer layers.

Heat oil in a large skillet, add veggies, thyme, and saute over medium heat until onion begins to color.

Move the Veggies to the sides of the pan, place the Fennel halves cut side down.
Pour in 1 cup water. Lower to Med heat, cover and cook until the liquid evaporates. - 10 to 20 min.

Add 1/2 cup of water cover and cook until the Fennel is tender when pierced with a knife- 15 -20 min
(if large amount of fennels cover with water and drain excess when cooked)

Remove the fennel and veggies from the pan and place in a baking dish and grate fresh Parmesan cheese over top and put in the oven under broiler for 4 minutes or until Cheese golden brown.

In the original Pan with the heat add the wine and butter, let it reduce to about half, add slat and pepper.
Take out the Fennel and veggies and put on serving dish, and pour sauce over fennel and serve.

Delicious..