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baked fennel with garlic butter and vermouth

baked fennel with garlic butter and vermouth

simple and delicious - would work really well with steamed new potatoes, I think.

serves 4

3 large heads of fennel
1 clove of garlic, finely sliced
3 large knobs of butter
2 wine glasses of vermouth (or white wine)
salt and black pepper

preheat oven to 220C/gas 7.  Remove any discoloured parts of the fennel, then cut off the tops and slice lengthways finely, reserving the leaves.  Sliced into 4 is best, but not vital.

throw all the ingredients - apart from the leaves - into an oven proof dish.  Take a piece of greaseproof paper, run it under the cold tap, and scrunch it up to make it soft. Then  place it snugly over and around the fennel (not the dish); this steams the fennel and bakes it at the same time.

cook for 20 minutes or till tender.  Scatter with the fennel leaves before serving.

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posted by ramtops on 28 May 06 - 6255 views

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The Return of the Naked Chef