Slow-Cooked Fennel with Cream and Italian Sausage
Toss sliced fennel with the ½ tablespoon of olive oil, salt, and pepper. In a large sauté pan over medium-high heat, warm 1½ tablespoons oil. Add fennel to the
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Ingredients
- 2 fennel bulbs, sliced vertically into ½-inch-thick slices
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion, thinly sliced
- ¾ pound bulk italian sausage
- 2 garlic cloves, thinly sliced
- 4 thyme sprigs
- 1 rosemary sprig
- ⅓ cup dry white vermouth
- 1 cup heavy cream
- 1 teaspoon kosher salt
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