| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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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