• 70minutes
  • 90calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 fennel bulbs, stalks removed

  2. 1 tablespoon butter, divided

  3. 1 teaspoon extra-virgin olive oil, divided

  4. 2 cups fresh pearl onions, peeled (see Tip)

  5. 1 teaspoon sugar

  6. 4 large carrots, cut into thick matchsticks

  7. 1-1 1/2 cups reduced-sodium chicken broth, or vegetable broth

  8. 3/4 teaspoon salt

  9. Freshly ground pepper to taste

  10. 2 tablespoons finely chopped fennel fronds, or fresh parsley

Instructions Jump to Ingredients ↑

  1. Cut each fennel bulb into 8 wedges, but do not remove the core. Bring water to a boil in a large saucepan, add the fennel wedges and cook for 5 minutes. Remove with a slotted spoon and blot with paper towels.

  2. Heat 1/2 tablespoon butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet over medium-high heat. Reduce heat to medium, add half the fennel and cook, stirring, until nicely browned on all sides, about 8 minutes. Transfer to a dish. Repeat with the remaining butter, oil and fennel; transfer to the dish. Add onions to the pan, sprinkle with sugar and cook, shaking the pan back and forth, until nicely browned, 4 to 6 minutes.

  3. Return the fennel to the pan along with carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, adding more broth as needed to keep the stew moist, 15 to 20 minutes. Garnish with fennel fronds (or parsley).


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