| 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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