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Fennel Braised in Vermouth

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Cheese Sides Vegetables


  • 2 tb Olive oil
  • 1 sm Onion, finely chopped
  • 1/2 Garlic clove
  • 2 lg Fennel bulbs, in 1/2" slices
  • 2 tb 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


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.
From Gemini's MASSIVE MealMaster collection at