Wash and quarter the fennel bulbs. Halve the garlic cloves. Fry the fennel very well in olive oil in an ovenproof saucepan so that the cut surfaces brown well. Fry the garlic just before the end of the searing time. Deglaze with the liquid and cook for half an hour in a closed saucepan. Preheat oven. Remove the lid and let the liquid reduce until it`s nice and creamy. Sprinkle the parmesan on top and let it gratin in the oven for another 10 minutes. The fennel should be nice and soft. Serve as an accompaniment to pan-fried foods or with a baguette for dinner.
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