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Braised Carrots and Fennel

carrots, onion, chives, sugar, fennel, dill

Braised Carrots and Fennel -


6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives


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.

Read the full directions on Food Network


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