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Fennel Vegetable Medley

4 medium fennel bulbs
1 tablespoon of olive oil, divided
1 tablespoon of butter, divided
2 cups of pearl onions, skinned
1 teaspoon of sugar
6 medium carrots, sliced
1 cup of chicken broth
Salt and coarsely ground black pepper to taste  

Remove the fennel stalk, cut bulbs into 8 wedges. Add fennel to 4 quarts of boiling salted water and cook for 5 minutes. Drain fennel. In a large non stick skillet, melt half of the oil and butter over medium high heat. Brown half of the fennel. Transfer fennel to dish. Repeat. Add the onions, and sugar to the skillet. Cook for 6 minutes, stirring often. Add fennel, carrots, broth and salt and pepper. Simmer, covered for 20 minutes. Serves 6

 

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