Side Pannel
Stew of Fennel with Carrots and Pearl Onions
Stew of Fennel with Carrots and Pearl Onions
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
