Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Fennel bulbs
1 tb Olive oil
1 tb Butter
2 c Pearl onions, skinned
1 ts Sugar
6 md Carrots, sliced
1 c Chicken broth
Salt and pepper to taste

Remove fennel stalk; cut bulbs into 8 wedges. Add fennel to 4 quarts
boiling, salted water and cook 5 minutes. Drain fennel. In large
non-stick skillet, melt half the oil and butter over medium-high
heat. Brown half of the fennel. Transfer fennel to dish. Repeat. Add
onions and sugar to the skillet. Cook 6 minutes, stirring often. Add
fennel, carrots, broth and salt and pepper. Simmer, covered for 20
minutes.

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