Description
A unique way to enjoy fennel.
Ingredients
Scale
- medium head fennel
- 1 large head Treviso radicchio
- 2 tbsp unsalted butter
- 2 garlic cloves, skin-on
- 1 cup vermouth
- 1 cup chicken or vegetable stock
- 2 sprigs thyme
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
Instructions
- Slice the fennel into 4 or 6 wedges, depending on the size of the bulb, trim any fennel fronds and save them for a garnish. Slice the radicchio lengthwise into 4 wedges. Using a sharp knife, carefully remove most but not all of the woody core in both vegetables: the bit left behind will help keep the wedges intact during cooking.
- Over medium heat, melt the butter in a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet), add the garlic cloves, thyme and vegetable wedges. Brown the vegetables on all sides.
- Once browned–about 10-15 minutes–add the vermouth and stock.
- Lower the heat and cover with a lid or another frying pan and cook until you can easily insert a knife into the thickest part of the vegetables without resistance, another 25-30 minutes. (The radicchio will cook faster so remove and keep warm while the fennel continues cooking.)
- Place the cooked vegetables on a plate. Discard the thyme sprigs. Remove the garlic skin and mash the garlic into the remaining cooking juices.
- Stir in the chopped herbs and add a splash more stock if needed. Add the braised vegetables back in and gently turn them to coat in the cooking liquid. Serve warm, garnished with the fennel fronds.