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Slow-Cooked Fennel with Cream and Italian Sausage



2 bulbs fennel, sliced vertically into ½ inch thick slices

3 tablespoons olive oil, separated

½ teaspoon kosher salt

½ teaspoon black pepper

1 medium yellow onion, thinly sliced

¾ pound Italian fennel seed sausage, pulled out of casing

2 cloves garlic, thinly sliced

4 sprigs fresh thyme

1 sprig fresh rosemary

⅓ cup dry white vermouth

1 cup heavy cream

1 teaspoon kosher salt


  1. Toss sliced fennel with the ½ tablespoon of olive oil, salt, and pepper.
  2. Add another 1½ tablespoons of oil to a large sauté pan placed over medium high heat. Add fennel to the hot oil and sear on both sides until golden brown. Remove and place in an 8X8” casserole dish.
  3. Preheat oven to 350 degrees. In a large sauté pan over medium heat, add 1 tablespoon olive oil, onion, and sausage. Cook over medium heat stirring constantly and breaking up the sausage with a wooden spoon.
  4. Once sausage starts to brown, add sliced garlic, thyme, and rosemary and continue to cook for another two minutes. Do not let garlic brown or it will turn bitter.
  5. Add vermouth and cook until it is fully evaporated. Add heavy cream and salt and bring to simmer.
  6. Pour mixture over the top of the fennel in the casserole dish and bake for 20 minutes, or until cream reduces by abouby Chef Alon Shaya  t half.
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