Baked Fennel With Vermouth
photo by French Tart
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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 :-)
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)
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!!
This went perfectly with Recipe #181566 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.
see 1 more reviews
RECIPE SUBMITTED BY