| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | Fennel bulbs | |
| 1 | tb | Butter |
| 1 | ts | Olive oil |
| 2 | c | Frozen pearl onions, thawed |
| 1 | ts | Sugar |
| 4 | lg | Carrots, cut into matchstix |
| 1 | c | Up to … |
| 1 1/2 | c | Defatted reduced-sodium |
| Chicken stock | ||
| Salt & pepper to taste | ||
| 2 | tb | Finely chopped fennel fronds |
| Or fresh parsley |
INSTRUCTIONS
Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside. In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil together over medium high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the skillet, sprinkle with sugar and saute shaking the skillet back and forth, until nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add carrots and 1 c stock. Season with salt & pepper and simmer, covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist. Garnish the fennel fronds or parsley.
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