Ingredients
1 bulb fennel, cut in 1-inch chunks
3 tablespoons olive oil
1 clove garlic, peeled
Salt and freshly ground black pepper
1/2 cup dry vermouth
Chopped parsley leaves
Bread crumbs

Instructions
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.