Sauteed Fennel, Carrots and Parsnip |
| 1 fennel bulb
3 carrots 1 tablespoon olive oil 1 tablespoon sesame oil 1/4 cup dry vermouth 1/4 cup water 2 teaspoons sugar 1 parsnip 2 teaspoons balsamic vinegar Discard fennel stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Peel carrots and parsnip and cut them into 1/4-inch-thick sticks. Heat olive oil and sesame oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute vegetables, stirring occasionally, until they begin to brown. Add vermouth, vinegar, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper. Serves 2
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