Monday, June 29, 2009

Fennel, Carrot, Onion Stew

  • fennel bulbs
  • 1 tablespoon butter, divided
  • 1 teaspoon extra-virgin olive oil, divided
  • 2 cups pearl onions, cut bite size
  • 1 teaspoon honey or agave nectar
  • 4 large carrots, cut into thick matchsticks
  • 1-1 1/2 cups vegetable broth or water, divided
  • Sea salt & freshly ground pepper, to taste
  • 2 tablespoons 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.Heat 1 1/2 teaspoons butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet 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 pan, sprinkle with sugar and sauté, shaking the pan back and forth, until nicely browned, 5 to 6 minutes.Return the fennel to the pan; add carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, 15 to 20 minutes, adding more broth as needed to keep the stew moist. Garnish with fennel fronds or parsley.Makes 6 servings.

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