Stew Of Fennel With Carrots & Pearl Onions

Recipe Ingredients

4		Fennel bulbs
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Olive oil
2 cups	125g / 4.4oz	Frozen pearl onions - thawed
1 teaspoon	5ml	Sugar
4 teaspoons	20ml	Carrots - cut into matchstix (large)
1 cup	237ml	Up to ...
1 1/2 cups	355ml	Defatted reduced-sodium
		Chicken stock
		Salt & pepper to taste
2 tablespoons	30ml	Finely chopped fennel fronds
		OR fresh parsley

Recipe 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.

Source:
Sarah Schlesinger

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