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Ingredients
- 3 lrg heads of fennel
- 1 x clove garlic, finely sliced
- 3 lrg pats of butter (about 3 Tbsp.)
- 2 x wine glasses of dry vermouth (white wine also works), about 12 ounces total Salt and freshly grnd black pepper
Directions
- Preheat oven to 425 degrees. Remove any discolored parts of fennel, then cut tops off and slice finely, reserving feathery leaves. You can slice each fennel from top to root, into about 4 pcs. Or possibly you can slice finer and more delicately if desired.
- Put all ingredients except reserved leaves into a baking dish. Rip off a piece of wax paper; run it under cool water and scrunch it up to make it soft.
- Place it snugly over and around the fennel, not the baking dish. This bakes and steams fennel at the same time. Cook in preheated oven 20 min, or possibly till tender. Scatter with fennel leaves before serving.
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