slice the fennel bulb thin. melt some butter in a pan. add the fennel, and then add enough water to cover. cook, uncovered, over a medium flame for 25 minutes or so, until tender and the water evaporated. when it's done add a handful of grated parmigiano and stir well.
and our local indian places have a bowl of cardomom pods at the cash register. a digestive and breath freshener.