Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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