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.
Ingredients
- 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
Instructions
- 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.
Notes
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Nutrition
Sodium: 30mgCalcium: 29mgVitamin C: 7mgVitamin A: 78IUFiber: 2gPotassium: 242mgCalories: 18kcalFat: 1gProtein: 1gCarbohydrates: 4gIron: 1mg
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