Fennel braised in vermouth
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Onion, finely chopped |
| ½ | Garlic clove | |
| 2 | larges | Fennel bulbs, in 1/2\" slices |
| 2 | tablespoons | Leafy fennel tops |
| ;finely chopped | ||
| ¾ | cup | Dry vermouth |
| ⅓ | cup | Half-and-half or cream |
| Salt and pepper to taste | ||
| ½ | cup | Parmesan cheese |
| ;freshly grated or- | ||
| ½ | cup | Asiago cheese |
| ;freshly grated | ||
Directions
Note: The author says that the braising liquid deepens fennel's delicate flavor.
Heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes. Add vermouth and braise the fennel until tender-crisp - about 8 minutes. Add the minced fennel tops, half-and-half, salt and pepper and cook another 4 to 5 minutes to reduce and slightly thicken the sauce. Sprinkle with grated cheese; serve immediately.
From 1991"Shepherd's Garden Seeds Catalog," pg. 36. Posted by Cathy Harned.