Fennel Braised In Vermouth Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 small: Onion, finely chopped
1/2: Garlic clove,
2 large: Fennel bulbs, in 1/2" slices
2 tbsp: Leafy fennel tops,
, finely chopped
3/4 cup: Dry vermouth,
1/3 cup: Half-and-half or cream,
Salt and pepper to taste,
1/2 cup: Parmesan cheese,
, freshly grated or-
1/2 cup: Asiago cheese,
, freshly grated
Directions:
Note: The author says that the braising liquid deepens fennels
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 "Shepherds Garden Seeds Catalog," pg. 36. Posted by Cathy
Harned.
Source from luhu.jp
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 "Shepherds Garden Seeds Catalog," pg. 36. Posted by Cathy
Harned.
Source from luhu.jp