WINTER VEGETABLES BRAISED IN VERMOUTH

Winter Vegetables Braised In Vermouth image

Provided by Regina Schrambling

Time 30m

Yield Four to six servings

Number Of Ingredients 7

Ingredients

1 small bulb fennel, with leaves attached
1 bunch fresh carrots
8 ounces fresh mushrooms
4 tablespoons unsalted butter
2/3 cup dry vermouth
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 403 milligrams, Sugar 5 grams, TransFat 0 grams