Stew of fennel with carrots and pearl onions

6 Servings

Ingredients

Quantity Ingredient
4 Fennel bulbs
1 tablespoon Butter
1 teaspoon Olive oil
2 cups Frozen pearl onions, thawed
1 teaspoon Sugar
4 larges Carrots, cut into matchstix
1 cup Up to ...
1½ cup Defatted reduced-sodium
Chicken stock
Salt & pepper to taste
2 tablespoons Finely chopped fennel fronds
Or fresh parsley

Directions

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 ½ T butter and ½ 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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