Braised Carrots and Fennel

Recipe courtesy Rachael Ray, 2007

Show: Food Network SpecialsEpisode: Rachael Ray's Holiday Feast

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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Ingredients

6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives

Directions

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

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Comments & Reviews

recipe Braised Carrots and Fennel
Carol Weston, FL 10-07-2009
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Great New Side Dish
Rated: 5 stars out of 5

This is the first time I tried or cooked fennel. I expected that the licorice flavor was going to be intense, but that was... not the case. The combination of the carrots, onions and fennel balanced the dish well. I accompanied the side with catfish and it was a great success! Thank you Rachel. This side dish is going to be a saple in my home.Read more
recipe Braised Carrots and Fennel
Janet Pulaski, VA 09-12-2009
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Absolutely DELISH side dish!
Rated: 5 stars out of 5

We made this as a side dish for Thanksgiving Dinner last year and were absolutely thrilled. We could not find fennel and... substituted fresh brussell sprouts with GREAT results. We made it again later with just the carrots and onions for a particularly picky relative, again with rave results. Dished with a slotted spoon to alleviate the water issue. The light herb blend and braising make this a fantastic side dish for very flavorful main dishes.Read more
recipe Braised Carrots and Fennel
Shawn Albany, OR 01-03-2009
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Worth A Try
Rated: 4 stars out of 5

We liked this recipe, because it was something differant. But I felt it was a little bland. Maybe because I used dried... herbs to finish it? I think that cutting the fennel thin would help, as the recipe gives you a choice. Thicker are a little tougher to eat. I think next time I make this I will add a clove of minced garlic, and maybe some lemon zest to make the flavors pop. Maybe use butter instead of oil also?Read more
recipe Braised Carrots and Fennel
Carolyn Garfield, NJ 12-26-2008
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not one of my favorites
Rated: 3 stars out of 5

took a lot longer than 25 min. to cook. Carrots were still hard and so was the fennel....happy I started it in enough time... to continue to cook till tender. Taste was okay for me....prefer fennel made in oven...had mixed reviews from the family....not one of my favoritesRead more
recipe Braised Carrots and Fennel
Amy North Fond du Lac, WI 12-25-2008
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better than expected!
Rated: 5 stars out of 5

Had never cooked with fennel before and was surprised how strong the licorice smell was when I was cutting it up. The dish... was simple to make and turned out well. Served it as part of my first Christmas Eve dinner - was a big hit! This will become a staple dish of mine.Read more
recipe Braised Carrots and Fennel
Kelly West Bend, WI 12-07-2008
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Wonderful Side Dish!
Rated: 5 stars out of 5

I made this for Christmas Eve last year, and will be doing so again this year. Like several reviewers before me, I'd never... cooked with fennel and had a difficult time finding it, but this year, it's everywhere! The only modification I made was omitting the dill (I find it to be too strong), and the flavors were wonderful. I didn't find the fennel to be too licoricey at all, which was a relief, because I don't like licorice. This one's a winner!Read more