Braised Carrots and Fennel

1. 1

   Slice the carrots 1/2-inch thick on an angle.

2. 2

   Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop.

3. 3

   Reserve 1/4 cup chopped fennel fronds.

4. 4

   Halve and slice the onion.

5. 5

   Fill a skillet with 1/4-inch water.

6. 6

   Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil.

7. 7

   Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt.

8. 8

   Toss vegetables with fennel fronds, dill and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.