---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEW OF FENNEL WITH CARROTS & PEARL ONIONS
  Categories: Vegetables
       Yield: 6 servings
  
       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.
  
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