Title: STEW OF FENNEL WITH CARROTS & PEARL ONIONS
Categories: Vegetables
Yield: 6 servings
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
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.
