Braised Carrots and Fennel

4.4(34)

by Rachael Ray·published 2015-05-24

Side Dish

Servings

6 servings

Total time

—

Calories / serving

113 kcal

Ingredients (8)

serves

Instructions (3 steps)

01Slice the carrots 1/2-inch thick on an angle.
02Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
03Halve 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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Not rich — missing servings, total time, or calories.