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Stew Of Fennel With Carrots & Pearl Onions

Stew Of Fennel With Carrots & Pearl Onions is a soups recipe made with Butter, Olive Oil, Frozen Pearl Onions Thawed, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler.

2. 2

   Cut each bulb into 8 wedges, but do not remove the core.

3. 3

   Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes.

4. 4

   Remove with a slotted spoon, blot with paper towels and set aside.

5. 5

   Add half the fennel and saute until nicely browned on all sides, about 8 minutes.

6. 6

   Transfer to a dish and reserve.

7. 7

   Repeat with the remaining butter, oil and fennel.

8. 8

   Add onions to the skillet, sprinkle with sugar and saute shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.

9. 9

   Return the fennel to the skillet; add carrots and 1 c stock.

10. 10

    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.

11. 11

    Garnish the fennel fronds or parsley.