Note: The author says that the braising liquid deepens fennels 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 "Shepherds Garden Seeds Catalog," pg. 36. Posted by Cathy Harned.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.6mg||4 %|
|Sodium 102.8mg||4 %|
|Potassium 107.7mg||3 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.6g|
|Protein 6.7g||10 %|
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Calories per serving: 223
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