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.