Stew of fennel with carrots & pearl onions
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Stew of fennel with carrots & pearl onions
  Vegetables    Carrots    Stews  
Last updated 6/12/2012 1:24:54 AM. Recipe ID 58640. Report a problem with this recipe.
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      Title: Stew of fennel with carrots & pearl onions
 Categories: Vegetables
      Yield: 6 Servings
 
      4    Fennel bulbs
      1 tb Butter
      1 ts Olive oil
      2 c  Frozen pearl onions, thawed
      1 ts Sugar
      4 lg Carrots, cut into matchstix
      1 c  Up to ...
  1 1/2 c  Defatted reduced-sodium
           Chicken stock
           Salt & pepper to taste
      2 tb Finely chopped fennel fronds
           Or fresh parsley
 
  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 1/2 T butter and 1/2 T oil together over medium high
  heat. Add half the fennel and saute 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 saute shaking the skillet back and forth,
  until nicely browned, 5 to 6 minutes. Return the fennel to the
  skillet; add carrots and 1 c stock. 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. Garnish the
  fennel fronds or parsley.
 




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Recipe ID 58640 (Apr 03, 2005)

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