Oven-Baked Fennel with Parmesan and Creamy Sauce

Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Remove the base of the fennel bulbs by cutting a cone-shaped section to expose the core, which appears whiter than the surrounding green. This step is optional but aids in faster cooking times.

Cut the fennel bulbs into vertical slices, approximately 1/4 inch thick. This will facilitate even cooking and presentation.

Melt the butter in a large skillet over medium heat, then add the sliced fennel. Cook for approximately 5 minutes, stirring occasionally to prevent burning.

Add the half-and-half and creme fraiche to the skillet, stirring until well combined. Transfer the mixture to a shallow baking dish.

Sprinkle Parmesan cheese evenly over the top of the fennel mixture in the baking dish.

Bake the fennel in the preheated oven for 30 minutes, or until the top is golden brown and the fennel is tender enough to be pierced with a fork.