Winter Vegetables Braised In Vermouth

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

1. Wash the fennel, then remove the outer layer if it is tough.
2. Cut the bulb in half, then slice into pieces about a half inch across and three inches long.
3. Remove the leaves and chop them finely.
4. Peel the carrots and cut them into slices about the size of the fennel pieces.
5. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
6. Melt the butter in a large deep skillet over medium heat.
7. Add the fennel and carrots and stir until they are coated.
8. Add the vermouth, cover partway and simmer for five minutes.
9. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
10. 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.
11. Season with salt and pepper to taste and serve hot.

bulb fennel, carrots, mushrooms, unsalted butter, heavy cream, salt

Taken from cooking.nytimes.com/recipes/6562 (may not work)