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
1 ; finely chopped
3/4 cup dry vermouth
1/3 cup half-and-half or cream
1 salt and pepper to taste
1/2 cup parmesan cheese
1 ; freshly grated or-
1/2 cup asiago cheese
1 ; freshly grated
A Recipe for
Fennel Braised In Vermouth
Herb Tip |
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This Recipe for Fennel Braised In Vermouth is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Fennel Braised In Vermouth from the recipe cookbook of Recipes-to-go (Cheese)
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| A. Kerr |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
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| Author Unknown |
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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.
Serves: 4
Fennel Braised In Vermouth Recipe brought to you by Recipes To-Go