Photo: Fennel with Bread Crumbs Recipe
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
Directions
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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By sh.reed91_5882656
Indianapolis, IN
on July 21, 2007
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I have eaten fennel many different ways and always thought it was just ok, so I wasn't expecting too much. Boy, was I surprised! Boiling the fennel softens the texture and eliminates that sharp fennel taste. And the addition of the lemon juice adds some acidity to counterbalance the sweet anise flavor. This will be my favorite way to serve fennel from now on.
By ambearly_370205
Huntsville, AL
on December 13, 2005
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This was a very good recipe. No one in my family had ever had fennel before and everyone liked it.
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