FENNEL BRAISED IN VERMOUTH

      Title: FENNEL BRAISED IN VERMOUTH
  Categories: Cheese, Side dish, Vegetables
       Yield: 4 Servings
  
       2 tb Olive oil
       1 sm Onion, finely chopped
     1/2    Garlic clove
       2 lg Fennel bulbs, in 1/2" slices
       2 tb Leafy fennel tops
            ;finely chopped
     3/4 c  Dry vermouth
     1/3 c  Half-and-half or cream
            Salt and pepper to taste
     1/2 c  Parmesan cheese
            ;freshly grated
            -or-
     1/2 c  Asiago cheese
            ;freshly grated
  
   Note: The author says that the braising liquid deepens fennel's
   delicate flavor.
   
   Heat oil in large deep skillet; saute onion and garlic until softened,
   about 3 minutes.  Add sliced fennel and toss until glazed, 2 to 3
   minutes. Add vermouth and braise the fennel until tender-crisp -
   about 8 minutes. Add the minced fennel tops, half-and-half, salt and
   pepper and cook another 4 to 5 minutes to reduce and slightly thicken
   the sauce. Sprinkle with grated cheese; serve immediately.
   
   From 1991 "Shepherd's Garden Seeds Catalog," pg. 36. Posted by Cathy
   Harned.
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