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Fennel braised in vermouth

Fennel braised in vermouth
Main Ingredient: Cheese Various Vegetables

Preparation: Braised

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Fennel braised in vermouth ingredients

  • 2 T olive oil
  • 1 small Onion, finely chopped
  • 1⁄2 Garlic clove
  • 2 large Fennel bulbs, in ½" slices
  • 2 T Leafy fennel tops
  • Finely chopped
  • 3⁄4 c Dry vermouth
  • 1⁄3 c Half-and-half or cream
  • Salt and pepper to taste
  • 1⁄2 c Parmesan cheese
  • Freshly grated
  • -OR-
  • 1⁄2 c Asiago cheese
  • Freshly grated

Cooking Fennel braised in vermouth

1. Note: the author says that the braising liquid deepens fennel"s delicate flavor.
2. heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes.
3. Add sliced fennel and toss until glazed, 2 to 3 minutes.
4. Add vermouth and braise the fennel until tender-crisp - about 8 minutes.
5. 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.
6. Sprinkle with grated cheese; serve immediately.
7. from 1991 "shepherd"s garden seeds catalog," pg.


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