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Fennel braised in vermouth
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| Artist: |
_ |
| Categories: |
Braised, Cheese, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1
| small | Onion, finely chopped | | 1/2
| | Garlic clove | | 2
| large | Fennel bulbs, in ? slices | | 2
| tbsp | Leafy fennel tops | | | Finely chopped | | 3/4
| cup | Dry vermouth | | 1/3
| cup | Half-and-half or cream | | | Salt and pepper to taste | | 1/2
| cup | Parmesan cheese | | | Freshly grated | | | -or- | | 1/2
| cup | Asiago cheese | | | Freshly grated |
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Procedures:
| 1 | Note: the author says that the braising liquid deepens fennel"s delicate flavor. | | 2 | heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. | | 3 | Add sliced fennel and toss until glazed, 2 to 3 minutes. | | 4 | Add vermouth and braise the fennel until tender-crisp - about 8 minutes. | | 5 | 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. | | 6 | Sprinkle with grated cheese; serve immediately. | | 7 | from 1991 "shepherd"s garden seeds catalog," pg. | | 8 | 36 |
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