| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 1/2 | Garlic clove | |
| 2 | Fennel bulbs, in 1/2" 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 |
INSTRUCTIONS
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 www.synapse.com/~gemini
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