Baked Fennel With Vermouth

Recipe by Xexe383
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    heads fennel
  • 1
    clove garlic, finely sliced
  • 4
    tablespoons butter
  • 10
    ounces vermouth (white wine also works)
  • salt & freshly ground black pepper
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DIRECTIONS

  • Preheat the oven to 425 degrees F.
  • Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
  • I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
  • You can slice them finer and more delicately if you like.
  • Literally throw all the ingredients except the reserved leaves into a baking dish.
  • Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
  • Then place it snugly over and around the fennel, not the actual dish.
  • This bakes and steams the fennel at the same time--basically making it really tasty!
  • Cook in the preheated oven for 20 minutes, or until tender.
  • Scatter with the fennel leaves before serving.
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