Halve the fennel bulbs so that the cut surfaces are as large as possible. Place the tuber halves with the cut surface facing downwards in a large pan with a lid or in a roasting pan. Add the butter and pour the cream, season with salt and pepper.
Bring to the boil on the stove top and then bake covered in the oven at 200 ° C for about 30 minutes, basting once. At the end there should be little and creamy liquid left.
Serve with baguette, also as an accompaniment to fish.
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