Ingredients:
3 heads fennel
1 clove garlic, finely sliced
4 tablespoons butter
10 ounces vermouth ( white wine also works)
salt & freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F.
Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
You can slice them finer and more delicately if you like.
Literally throw all the ingredients except the reserved leaves into a baking dish.
Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
Then place it snugly over and around the fennel, not the actual dish.
This bakes and steams the fennel at the same time–basically making it really tasty!
Cook in the preheated oven for 20 minutes, or until tender.
Scatter with the fennel leaves before serving.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.