Braised fennel from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 255) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skirt steak and hanger steak; Standing rib roast of pork

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blintz on January 15, 2018

    Frogcake is right! The vermouth really makes the fennel sing. Made it ahead of time and reheated it as suggested and it was fine. Finished it under the broiler with some parmigianio right before serving.

  • Frogcake on March 04, 2017

    Never in my dreams did I imagine fennel braised in vermouth could be so delicious! Second time I made this I also braised some cauliflower in the vermouth, which was also pretty good. Will be making this again as it's also so simple. I served this with lamb chops and buttered orzo.

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