Winter Vegetables Braised In Vermouth
Published February 10, 1990
- Total Time
- 30 minutes
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Ingredients
1 small bulb fennel, with leaves attached
1 bunch fresh carrots
8 ounces fresh mushrooms
4 tablespoons unsalted butter
⅔ cup dry vermouth
½ cup heavy cream
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 43 milligrams cholesterol; 196 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 3 grams fiber; 403 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the fennel, then remove the outer layer if it is tough. Cut the bulb in half, then slice into pieces about a half inch across and three inches long. Remove the leaves and chop them finely.
- Step 2
Peel the carrots and cut them into slices about the size of the fennel pieces. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
- Step 3
Melt the butter in a large deep skillet over medium heat. Add the fennel and carrots and stir until they are coated. Add the vermouth, cover partway and simmer for five minutes. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
- Step 4
Remove the cover, stir in the cream and reserved fennel leaves and cook until the liquid thickens a bit and the vegetables are tender but not limp. Season with salt and pepper to taste and serve hot.
Private Notes