Carrots with fennel

6 sweet ones

Ingredients

Quantity Ingredient
1 medium Onion, thinly sliced
1 large Clove garlic; finely chopped
2 tablespoons Margarine or butter;
½ cup Water;
1 tablespoon Instant chicken bouillon;
½ teaspoon Salt;
¼ teaspoon Dried dill weed;
⅛ teaspoon Pepper;
1 pounds Carrots, cut crosswise into 1/8\" strips
2 mediums Fennel bulbs; cut into 1/4\" slices

Directions

Cook and stir onion and garlic in margarine in 10" skillet over medium heat until onion is tender, about 5 minutes. Stir in water, chicken bouillon, salt, dill weed and pepper. Add carrots and fennel. Heat to boiling; reduce heat. Cover and simmer until carrots are tender, about 12 minutes.

Sprinkle with snipped parsley if desired. Food Exchange per serving: 1 VEGETABLE EXCHANGE Source: Betty Crocker's New American Cooking by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Related recipes