3 med. fennel (with stalks)
2 qt. water
1 tsp. olive oil
1/2 c. Parmesan cheese
1 tsp. salt
2 c. grated Monterey Jack cheese

In large Dutch oven add 2 quarts water, salt and olive oil. When water boils add fennel which has been halved and quartered. Boil 3 to 5 minutes or until tender. Drain and reserve 1/2 cup liquid. Place in a single layer in shallow buttered baking dish. Pour reserved liquid over top. Sprinkle grated Jack cheese. Add 1/2 cup grated Parmesan. Bake at 375 degrees to melt cheese and brown lightly.