Fennel stewed with vermouth

A refined facet dish with vegetarian flavours to be loved each cold and warm. Tasty fennel stewed in a combination of vermouth, sugar, salt and water.

Components

Aspect dish For four folks

12 mini fennel or small fennel

2 of water

1 litre of white vermouth, e.g. Noilly Prat

½ teaspoon of salt

½ teaspoon of sugar

2 tablespoons of olive oil

2 recent bay leaves

The best way to proceed

Preparation:

approx. 10 minutes

Cooking within the oven:

approx. 50 minutes

Complete-time:

1 h

Preheat the oven to 150 ° C. Clear the fennel without chopping them in half. Reduce the bottom of the fennel crosswise and prepare them in a baking dish.

Deliver the water to a boil with the vermouth, salt and sugar and pour the liquid over the fennel. Sprinkle the greens with oil. Add the bay leaves. Stew the fennel within the oven for approx. 50 minutes till they're good and delicate. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe.

Helpful ideas

Serve the fennel scorching as a facet dish for meat or fish dishes, or chilly with chilly meat.