Baked Fennel With Vermouth

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.

3. 3

   I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.

4. 4

   You can slice them finer and more delicately if you like.

5. 5

   Literally throw all the ingredients except the reserved leaves into a baking dish.

6. 6

   Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.

7. 7

   Then place it snugly over and around the fennel, not the actual dish.

8. 8

   This bakes and steams the fennel at the same time--basically making it really tasty!

9. 9

   Cook in the preheated oven for 20 minutes, or until tender.

10. 10

    Scatter with the fennel leaves before serving.

* Per serving · 4 servings · Values may vary.

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