Braised Fennel w/Lemon Parsley Mojo

• 2 to 4 heads fennel (about 2 lb [900 g] total), trimmed and cut in half, keeping the core intact

In a saucepan, combine the fennel, wine, stock, and salt. Bring to a boil, turn down to a simmer, cover, and cook until the fennel is soft but not mushy. Lift the fennel from the liquid and place on a serving platter.

Combine the crisped bulgur with the mojo and spoon over the fennel.