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Stew Of Fennel With Carrots & Pearl Onions

Stew of Fennel With Carrots & Pearl Onions recipe image
This Mediterranean appetizer features Bulbs, Butter, Olive oil, Frozen pearl onions, thawed. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 131.8
Dietary: Gluten-free
Description
This Mediterranean appetizer features Bulbs, Butter, Olive oil, Frozen pearl onions, thawed. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Fennel Bulbs
  • 1 tablespoon Butter
  • 1 teaspoon Olive oil
  • 2 cup Frozen pearl onions, thawed
  • 1 teaspoon Sugar
  • 4 lg Carrots, cut into matchstix
  • 1 cup Up to ...
  • 1 1/2 cup Defatted reduced-sodium
Directions
  1. 1
    Chicken stock Salt & pepper to taste 2 tb Finely chopped fennel fronds Or fresh parsley
  2. 2
    Cut off fennel stalks and
  3. 3
    remove strings from the bulbs with a vegetable peeler.
  4. 4
    Cut each bulb into 8 wedges, but do not remove the core.
  5. 5
    Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes.
  6. 6
    Remove with a slotted spoon, blot with paper towels and set aside.
  7. 7
    In a large cast-iron or non-stick skillet,
  8. 8
    heat 1/2 T butter and 1/2 T oil together over medium high
  9. 9
    heat .
  10. 10
    Add half the fennel and saute until nicely browned on all sides, about 8 minutes.
  11. 11
    Transfer to a dish and reserve.
  12. 12
    Repeat with the remaining butter, oil and fennel.
  13. 13
    Add onions to the skillet,
  14. 14
    sprinkle with sugar and saute shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.
  15. 15
    Return the fennel to the skillet; add carrots and 1 c stock.
  16. 16
    Season with salt & pepper and
  17. 17
    simmer , covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist.
  18. 18
    Garnish the fennel fronds or parsley

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.8kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.1g11%
Cholesterol 8.1mg3%
Sodium 97.9mg5%
Total Carbohydrate 22.4g8%
Dietary Fiber 4.8g20%
Sugars 11.0g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, appetizer, boiling, bulbs, butter, carrots, cut, defatted, fennel, frozen, matchstix, mediterranean, oil, olive, onions, pearl, reducedsodium, sautéing, simmering, stew
Read it online: https://www.chefs-mate.com/recipe/stew-of-fennel-with-carrots-pearl-onions/