Sauteed Fennel and Carrots

1. 1

   Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core.

2. 2

   Cut carrots into 1/4-inch-thick sticks.

3. 3

   Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute fennel and carrots with salt to taste, stirring occasionally, until they begin to brown.

4. 4

   Add wine, water, and sugar and simmer, covered, 5 minutes.

5. 5

   Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.