Fennel in vermouth

I made this delicious side dish with the last of the fennel that I grew this year. It had started to bolt, but the stems were still very tender. I sliced the bulbs thinly and chucked anything that was a little tough. 


  • 2 bulbs of fennel, sliced
  • 60g butter
  • 60ml dry white vermouth (Martini, Noilly Pratt, etcetera)
  • A tiny pinch of salt


  • Melt the butter in a small pan, and add the sliced fennel. Cook over a low flame until the fennel is softening.
  • After about five minutes, add the vermouth, cover with the lid and leave to cook very slowly for another twenty minutes. Check occasionally to make sure that the mixture is not burning. The mixture should be just about caramelised at the end of cooking.