Stew of Fennel with Carrots & Pearl Onions
Submitted by ritamosquita
Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsFennel is one of those vegetables that transforms completely with heat. Raw, it’s sharp and licorice-forward. Blanched, browned, and braised? It turns sweet, silky, and mellow. This stew takes it through all three stages for maximum flavor development.
Blanching the fennel wedges first softens them enough to brown evenly in the skillet without burning the edges. Working in two batches with butter and olive oil gives each piece contact with the hot pan surface, building a golden caramelized crust. Those browned bits are pure concentrated flavor.
Pearl onions get the same treatment. A sprinkle of sugar helps them caramelize quickly in the hot skillet, developing a sweet, glossy exterior. Everything comes back together with sliced carrots and chicken broth for a gentle 15-20 minute braise that lets the vegetables finish cooking while the broth reduces into a light, flavorful sauce. Chopped fennel fronds on top bring back that fresh anise note.
Kitchen Tips
- Leave the core attached when cutting the fennel into wedges. It holds the layers together during blanching and browning
- Peel the strings from the fennel bulb with a vegetable peeler before cutting. Those fibrous strings don’t soften during cooking
- Use frozen pearl onions to skip the tedious peeling step. They brown just as well as fresh
- Add more broth as needed during the braise. The vegetables should stay moist but not swimming
Variations
- Add a splash of Pernod or white wine to the broth for a more pronounced anise flavor
- Toss in halved Kalamata olives and a squeeze of lemon at the end for a Mediterranean twist
- Use vegetable broth instead of chicken broth for a fully vegetarian version
Ingredients
Directions
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 ½ tablespoon butter and ½ tablespoon oil together over medium high heat.
Add half the fennel and sauté 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 sauté shaking the skillet back and forth, until nicely browned, 5 to 6 minutes.
Return the fennel to the skillet; add carrots and 1 cup stock.
Season with salt and 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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