6 Reviews

I scattered mine with fresh green fennel fronds, as I was out of fennel seeds, I use them a lot! This was a great recipe, and one that I tweaked, as my fenel bulbs were VERY small, so I cut them into quarters and not slices. The scrunched paper method was a but hit or miss, as my fennel was cooked but it was a wee bit crispy!! However, it was a DELICIOUS recipe - thanks so much for posting! Made for Hail the Chefs in the photos forum, FT :-)

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French Tart January 11, 2010

I cut the recipe in half, and only used half the amt of butter to cut down on calories, but still have the effect. I used half chicken stock and half vermouth (as per Kooka's suggestion)also used 2 cloves of garlic for a half recipe and it was just wonderful! Thanks so much for a great recipe.(and Kooka, thanks for your suggested variations)

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imatrad October 28, 2009

This is great and easy!! The flavors of the fennel taste so good with butter and white wine!! I used a Mason 2006 Napa Valley Sauvignon Blanc and salted butter. Mine took 30 minutes with the parchment paper steaming method and the fennel was still just crisp, not soggy. Love this recipe, thanks for posting!!

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Chef*Lee August 26, 2008

This went perfectly with Parmesan-Crusted Pork Chops along with some baked tomatoes. I did find it needed quite a lot of seasoning to bring out the flavour and I doubled the garlic, but otherwise it was delicious. I sliced small heads of fennel in four, removing the core from each quarter. I found they took about 30 minutes to cook. Next time, I might try using half chicken stock and half vermouth, but really, the recipe is lovely just as it is.

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Kookaburra June 12, 2007

I agree- this does go fantastically with fish (I served with salmon). The vermouth is a perfect complement to the fennel in my opinion. This was simple to do, and the parchment paper trick which I had never heard of before works great. Thanks for posting !

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FlemishMinx October 14, 2004
Baked Fennel With Vermouth