Fennel with Butter and Parmesan

Method

1. Remove the first part of the fennel as it is too fibrous.
2. Cut the fennel in half, then into slices, thin but not too thin.
3. Bring salted water to a full boil and blanch the fennel for 1 minute.
4. Drain the fennel and add it to a pan with butter.
5. Add a little salt and whole milk, let the fennel finish cooking in the milk until the milk is almost completely absorbed.
6. Turn off the heat, add plenty of Parmesan cheese, and mix well until the cheese melts.
7. Serve as a side dish.