Recipe - Fennel Braised In Vermouth

2 tablespoon Olive oil
1 small Onion, finely chopped
One half Garlic clove
2 lg Fennel bulbs, in 1/2" slices
2 tablespoon Leafy fennel tops
;finely chopped
Three fourths cup Dry vermouth
1/3 cup Halfandhalf or cream
Salt and pepper to taste
One half cup Parmesan cheese
;freshly grated
or
One half cup 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 cut or sliced up fennel and toss until glazed, 2 to 3 minutes.
Add vermouth and braise the fennel until tendercrisp about 8 minutes.
Add the minced fennel tops, halfandhalf, 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