Braised Carrots and Fennel
- Total:
- 35 min
- Prep:
- 10 min
- Cook:
- 25 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
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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