Fennel braised in vermouth
- Main Ingredient: Cheese Various Vegetables
- Preparation: Braised
- Yield:
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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