Fennel Vegetables

For the fennel vegetables deb Cut fennel in half lengthwise and cut out the stalk wedge-shaped, cut into ½ cm thick slices.

Fry the fennel in oil until lightly browned, cover with a perforated ladle, fry the onion and finely chopped garlic in the drippings until lightly browned, deglaze with white wine and vermouth, pour in the stock and cream and reduce to about ½, season to taste.

Before serving, add fennel and mix in chopped fresh fennel greens.

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