posted by Becky 03-25-100 9:57 PM
Pearl Onions and Fennel
4 medium fennel bulbs
1 tbsp. olive oil, divided
1 tbsp. butter, divided
2 cups pearl onions, skinned
1 tsp. sugar
6 medium carrots, sliced
1 cup chicken broth
salt and pepper to taste
Remove fennel stalk and cut bulbs into 8 wedges. Add to 4 quarts boiling, salted water and cook 5 minutes.
Drain.
In a large non-stick skillet, melt half the oil and butter over medium high heat.
Brown half the fennel, transfer to a dish and brown remaining fennel. Add onions and sugar to the skillet. Cook 6 minutes, stirring often. Add fennel, carrots, broth, salt and pepper. Simmer, covered, for 20 minutes.
Serves 6.
calories 140, carbohydrates 23g, protein 4g, cholesterol 5 mg, sodium 250 mg, fiber 7g, fat 5g