| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Side dish, Vegetables, Jaw |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Fennel bulbs |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 2 |
c |
Pearl onions, skinned |
| 1 |
ts |
Sugar |
| 6 |
md |
Carrots, sliced |
| 1 |
c |
Chicken broth |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Remove fennel stalk; cut bulbs into 8 wedges. Add fennel to 4 quarts
boiling, salted water and cook 5 minutes. Drain fennel. In large non-stick
skillet, melt half the oil and butter over medium-high heat. Brown half of
the fennel. Transfer fennel to dish. Repeat. Add onions and sugar to the
skillet. Cook 6 minutes, stirring often. Add fennel, carrots, broth and
salt and pepper. Simmer, covered for 20 minutes.
Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 16:12:08 -0600
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“God is humble”