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.

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