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Pearl onions and fennel
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| Artist: |
_ |
| Categories: |
Onions, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| med | Fennel bulbs | | 1
| tbsp | Olive oil | | 1
| tbsp | Butter | | 2
| cup | Pearl onions, skinned | | 1
| tsp | Sugar | | 6
| med | Carrots, sliced | | 1
| cup | Chicken broth | | | Salt and pepper to taste |
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Procedures:
| 1 | Remove fennel stalk; cut bulbs into 8 wedges. | | 2 | Add fennel to 4 quarts boiling, salted water and cook 5 minutes. | | 3 | Drain fennel. | | 4 | In large non-stick skillet, melt half the oil and butter over medium-high heat. | | 5 | Brown half of the fennel. | | 6 | Transfer fennel to dish. | | 7 | Repeat. | | 8 | Add onions and sugar to the skillet. | | 9 | Cook 6 minutes, stirring often. | | 10 | Add fennel, carrots, broth and salt and pepper. | | 11 | Simmer, covered for 20 minutes. |
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