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    You are in: Home / Recipes / Baked Fennel With Vermouth Recipe
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    Baked Fennel With Vermouth

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 11, 2010

      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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    • on October 28, 2009

      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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    • on January 06, 2009

      Loved this recipe! I skipped the parchment, just covered with a top to the dish. Wonderful flavors. I served this with Mashed Potatoes With Chanterelles and White Truffle Oil and Pork Medallions With Wine and Sage for the most delicious meal, all our guests raved. Thanks so much A.M. **This was saved in my Top 2008 Recipes Cookbook!

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    • on August 26, 2008

      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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    • on June 12, 2007

      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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    • on October 14, 2004

      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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    Nutritional Facts for Baked Fennel With Vermouth

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.3
     
    Calories from Fat 106
    67%
    Total Fat 11.8 g
    18%
    Saturated Fat 7.2 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 173.1 mg
    7%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 5.4 g
    21%
    Sugars 0.0 g
    0%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    vermouth

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