| 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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