Stew of Fennel

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.