I was trying to figure out what other side dish to serve with my grilled chicken last night and remembered I had a bulb of fennel in the fridge that I had to buy, despite having no clue what to do with it. So I started looking for recipes and came across this recipe. I thought I’d give it a try.
I am glad I did!
Hubby & I both enjoyed it and it came together easily, even though I left out the sugar and only used 2 teaspoons of Olive Oil. I also left out the chives because I was too lazy to go cut mine. I had Dill in the freezer, so that was much easier.
The fennel was not overpowering at all like I had feared. It mellowed out the onions and left a nice finishing flavor on each bite. I will definitely be making these again!
Braised Carrots and Fennel
- 4 carrots, peeled
- 1 bulb fennel
- 1 onion
- Salt
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons chopped dill
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.
Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with salt and drizzle with 2 teaspoons extra-virgin olive oil.
Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with dill.
