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Baked Fennel Recipe with Garlic Butter and Vermouth

by Organic Spa Magazine

The Ritz Carlton Cleveland has incorporated the historic West Side Market into a pleasing package. Below, Chef Richard Sören shares a delightful dish—a baked fennel recipe—inspired from market finds 

Baked Fennel Recipe with Local Garlic Butter and Vermouth

Serves 4
3 large heads fennel
1 clove garlic, finely sliced
3 large tablespoons of butter
10 ounces vermouth
Salt and freshly ground black pepper
 
Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, and then cut the tops off and slice finely, reserving the leaves. 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. Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.
 

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