The Gourmet Kitchem
  search by keyword / item #
Shop by Brand | Shop by Category | Special Values | Clearance | Customer Service
Everything a GOURMET chef could want
-- Bakeware
-- Barware
-- Coffee & Tea
-- Cook's Tools
-- Cookbooks
-- Cookware
-- Cutlery
-- Dinnerware
-- Drinkware
-- Flatware
-- Gift Baskets
-- Gourmet Foods
-- Home Keeping
-- Outdoors
-- Serveware
-- Small Appliances
-- Storage & Organization
-- Tableware
Fresh Flower Delivery
Gourmet Cooking Products
Check Best Sellers
Check Clearance Items
Check Top Brands
Check Free Recipes
Check Wine
Check Gift Ideas


Sign up to be notified about new products, sales & more.
       Free Super Saver Shipping on $99 or More

Stew Of Fennel with Carrots & Amp; Pearl Onions

Recipes > Stews > Stew Of Fennel With Carrots & Amp; Pearl Onions
Send to a Friend Send to a Friend

The Gourmet Kitchen offers an extensive recipe collection including Stews recipes. Use The Gourmet Kitchen and you'll never run out of recipe ideas again! Below is a recipe for Stew Of Fennel With Carrots & Amp; Pearl Onions...enjoy!


4 Fennel bulbs

1 tb Butter

1 ts Olive oil

2 c Frozen pearl onions, thawed

1 ts Sugar

4 lg Carrots, cut into matchstix

1 c Up to ...

1 1/2 c Defatted reduced-sodium

Chicken stock Salt & pepper to taste 2 tb Finely chopped fennel fronds

Or fresh parsley Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside. In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil together over medium high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the skillet, sprinkle with sugar and saute shaking the skillet back and forth, until nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add carrots and 1 c stock. Season with salt & pepper and simmer, covered, until the vegetables are tender 15 to 20 minutes, adding more stock as necessary to keep the stew moist. Garnish the fennel fronds or parsley. -----

Verisign Secure Certificate
NexTag Seller
Cookware | About Us | Contact | Customer Service | Track an Order | Return Policy
Terms of Use | Privacy Policy | Site Map | Resources
We accept VISA, MasterCard, AMEX, Discover and PayPal

© The Gourmet Kitchen