Recipe: Stew Of Fennel With Carrots And Amp; Pearl Onions
- 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.
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (General)