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Ingredients
- 2 bulbs fennel, cut in 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic, sliced thin
- Salt and freshly ground black pepper
- 1/2 cup dry vermouth
- Chopped parsley leaves
- Fresh bread crumbs, toasted
Details
Servings 4
Preparation
Step 1
Blanch the fennel until soft.
In a medium saute pan, heat the olive oil, add the garlic and saute. Season fennel with salt and pepper. Add to the pan and cook without moving so fennel can brown a bit. Toss gently. Add vermouth and season with pepper. Stir in the parsley and toss. Serve with bread crumbs sprinkled over top.
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