Yield: 6 Servings
Measure | Ingredient |
---|---|
4 mediums | Fennel bulbs |
1 tablespoon | Olive oil |
1 tablespoon | Butter |
2 cups | Pearl onions, skinned |
1 teaspoon | Sugar |
6 mediums | Carrots, sliced |
1 cup | Chicken broth |
\N \N | 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.