MAKES 10 SERVINGS This recipe puts a new twist on fennel. It's a great addition to a meat or fish entrée. Sometimes sautéing the fennel needs to be done in two batches, because all of the fennel doesn¹t fit in the pan at once. 4 large fennel bulbs 2 tablespoons olive oil 1 small can chicken stock 1/4 cup Parmesan 1. Cut tops and bottom off of fennel. Slice thinly. 2. Fry fennel in olive oil until golden brown. 3. Cover fennel with chicken stock and simmer until stock is almost gone. 4. Transfer to a serving dish and sprinkle with Parmesan.