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Recipe courtesy of Rachael Ray

Show: Food Network Specials

Episode: Rachael Ray's Holiday Feast

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Braised Carrots and Fennel (03:19)

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

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

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