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Name: Fennel Braised in Vermouth
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ;finely chopped; 3/4 c Dry vermouth; 1/2 c Parmesan cheese; 1/2 c Asiago cheese; 1 sm Onion, finely chopped; 2 lg Fennel bulbs, in 1/2" slices; 2 tb olive oil; 1/3 c Half-and-half or cream; ;freshly grated; salt and pepper to taste; 2 tb Leafy fennel tops; 1/2 Garlic; ;freshly grated

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INGREDIENTS

;finely chopped
3/4 c Dry vermouth
1/2 c Parmesan cheese
1/2 c Asiago cheese
1 sm Onion, finely chopped
2 lg Fennel bulbs, in 1/2" slices
2 tb olive oil
1/3 c Half-and-half or cream
;freshly grated
salt and pepper ; to taste
2 tb Leafy fennel tops
1/2 Garlic
;freshly grated

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 4 Servings

Calories: 223
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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