Sauteed Fennel and Carrots

• 1 fennel bulb (sometimes called anise; about 1 pound)fennel
• 2 carrots, halved crosswisecarrot
• 1 tablespoon olive oilolive-oil
• 1/4 cup dry white winewhite-wine
• 1/4 cup waterwater
• 1 tablespoon sugarsugar

1. 01Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
2. 02Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

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