Print Recipe

Braised Fennel and Carrots

Enjoy the mild anise flavor and herbs of fennel with the sweetness of carrots for a vegetable side dish to serve with roast pork or a tofu entree.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Vegetable
Cuisine: Italian
Servings: 4
Calories: 18kcal
Author: Julia Ann


  • 1 fennel bulb cut into quarters lengthwise
  • 1 ½ cup carrots cut into 3 inch pieces
  • 3 cloves garlic minced
  • 1 cup chicken broth low fat
  • 1 tbsp olive oil extra virgin
  • 2 tbsp vinegar white wine
  • ¼ teaspoon sugar
  • 1 teaspoon thyme leaves dried whole
  • salt and pepper to your taste


  • Trim fennel bulb, cut off stems, leaves and the bottom.
  • Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
  • Wash and scrape carrots, cut into 3-inches pieces then quarters.
  • Mince garlic cloves.
  • Combine broth, oil, garlic, fennel, carrots into a large saucepan.
  • Bring vegetables to a boil.
  • Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
  • Remove vegetables to a warm bowl, cover and keep warm.
  • Increase heat on liquid, reduce to 1/3 cup, about 5 minutes.
  • Mix the wine vinegar, sugar, thyme and seasonings
  • Heat through.
  • Pour the seasoned syrup over the warm vegetables before serving.


cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” and All rights reserved.


Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 30mg | Potassium: 242mg | Fiber: 2g | Vitamin A: 78IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg