- 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
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.