Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Stew of Fennel

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each fennel bulb
* Camera
1 tablespoon butter
Camera
1 teaspoon olive oil
Camera
2 cups pearl onions
thawed
* Camera
1 teaspoon sugar
Camera
4 large carrots
Camera
2 tablespoons fennel fronds
sliced
* Camera

Ingredients

Amount Measure Ingredient Features
4 each fennel bulb
* Camera
15 ml butter
Camera
5 ml olive oil
Camera
473 ml pearl onions
thawed
* Camera
5 ml sugar
Camera
4 large carrots
Camera
3E+1 ml fennel fronds
sliced
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 6855% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 70mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 244% Vitamin C 7%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe