• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stew of Fennel with Carrots and Pearl Onions

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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

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