Recipe courtesy of Rachael Ray

Braised Carrots and Fennel

Name: Braised Carrots and Fennel
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6 servings

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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

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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.