Fennels au gratin	(4 servings)

• 400 g fennels
• 4 tablespoons grated Parmesan
• 4 tablespoons breadcrumbs
• 40 g butter
• salt, pepper

Preparation method

• Clean and wash the fennels. Boil them in abundant hot water and drain them still crunchy
• Cut them into two pieces and put in a Pyrex with melted butter.
• Salt, spread the Parmesan and the breadcrumbs
• Oven at 180° C and let them brown. Serve hot.