Stew of Fennel
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fennel bulb
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
olive oil
|
|
| 2 | cups |
pearl onions
thawed |
*
|
| 1 | teaspoon |
sugar
|
|
| 4 | large |
carrots
|
|
| 2 | tablespoons |
fennel fronds
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fennel bulb
|
*
|
| 15 | ml |
butter
|
|
| 5 | ml |
olive oil
|
|
| 473 | ml |
pearl onions
thawed |
*
|
| 5 | ml |
sugar
|
|
| 4 | large |
carrots
|
|
| 3E+1 | ml |
fennel fronds
sliced |
*
|
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 ½ tablespoon butter and ½ tablespoon oil together over medium high heat.
Add half the fennel and sauté 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 sauté shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.
Return the fennel to the skillet; add carrots and 1 cup stock.
Season with salt andamp;amp; 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.
