Braised Carrots and Fennel

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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.

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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.

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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?

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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 favorites

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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.

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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!

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This recipe was a surprise star! It's definitely something different and I'm glad I tried it. I never cooked with fennel before and the licorice scent was a little much (not a fan of licorice, but once you cook it it's soooo good! The only complaint I have is that it was a little watery once you plate it up. The flavor was delicious though and it is definitely added to my repertoire.

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This is a wonderful change-of-pace for a vegetable side dish. Works any season as a side to a sweet chicken main course. If you like fennel, you'll love this. If you haven't tried fennel, don't be afraid to dive into this one ... you will be nicely surprised and may well get hooked on it. Everyone wants the recipe after trying it. It's a good make-ahead recipe I might add. Try it!!

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This is an excellent use of carrots, and fennel and it is so easy to make if you don't have a lot of time. The sugar is the key as well as the fennel frons...excellent with beef or grilled chicken.

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Just made these with my husband's favorite roasted duck and mashed taters. His comment... "vegetables are delicious darling..." he who avoids veggies usually.

I only had one fennel bulb, so taking RR's advice to adopt the technique and add my own veggies... I julienned the carrots and added a bag of broccoli slaw. Used dry dill (too much snow to go out today! Great technique and lovely look.