Photo: Braised Carrots and Fennel Recipe
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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By Chef #1303845
Aurora, IL
on October 22, 2011
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I made this over the summer and came back to find this recipe because my daughter loved it so much and I just got some more fennel and carrots!
By Chef Sloop
Parlin, NJ
on December 25, 2010
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I'm sorry, but I felt it lacked flavor. I added white wine to mine to try and get the taste up, but it really didn't work. I wouldn't recommend.
By Deborahamend
City of Brother...
on November 09, 2010
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I don't cook fennel very often and found this recipe to be healthy and also tasty. I braised the vegetables in chicken stock instead of water and it was great. I would definitely make it again.
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