Braised Carrots and Fennel (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1. Slice the carrots 1/2-inch thick on an angle.
2. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
3. 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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