Stew of Fennel with Carrots & Pearl Onions

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 and 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.