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Glazed vegetable melange

Time 45 minutes
Yields Serves 4
Glazed vegetable melange
1

Bring a small pot of water to a rolling boil. Add the onions and blanch 1 minute. Drain and cool, then slice off the ends and slip off the peel. Set aside.

2

Cut off the tops of the fennel bulbs and reserve 1 tablespoon of the green fronds. Wash the bulbs and trim off the root ends. Cut the bulbs crosswise into one-half inch slices. Set aside.

3

Heat the duck fat in a deep skillet over medium-high heat. Add the onions and cook, stirring constantly, 3 minutes. Add the fennel, carrots and salt and cook, stirring constantly, 2 minutes. Stir in the Aleppo pepper. Deglaze the pan with the stock.

4

Reduce the heat to low, cover the pan and cook 10 minutes or until the vegetables are tender. Stir in the maple syrup. Raise the heat again to medium-high and cook uncovered until the liquid is reduced to a glaze, a couple of minutes. Garnish with the reserved fennel fronds and serve.


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