Pearl onions & fennel
Yield: 6 Servings
Ingredients:
- 4 md Fennel bulbs
- 1 tb Olive oil
- 1 tb Butter
- 2 c Pearl onions skinned
- 1 ts Sugar
- 6 md Carrots sliced
- 1 c Chicken broth
Instructions:
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.
