Pearl onions & fennel
6 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
Directions
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.