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Carrots With Fennel

Carrots With Fennel recipe image
This comforting side dish pairs the natural sweetness of carrots with the subtle anise flavor of fennel bulbs. Simmered in a rich broth made from chicken bouillon and butter, the vegetables become tender and deeply flavorful without losing their shape. The addition of garlic, onion, and dried dill weed adds layers of aromatic warmth that complement the earthiness of the root vegetables. It is a simple yet elegant accompaniment to roasted chicken, pork, or holiday ham. Perfect for weeknight dinners or special occasions, this recipe brings a touch of rustic elegance to your table. The textures are soft yet substantial, making it a satisfying addition to any meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 102.8
Dietary: Diabetic, Gluten-free
Description
This comforting side dish pairs the natural sweetness of carrots with the subtle anise flavor of fennel bulbs. Simmered in a rich broth made from chicken bouillon and butter, the vegetables become tender and deeply flavorful without losing their shape. The addition of garlic, onion, and dried dill weed adds layers of aromatic warmth that complement the earthiness of the root vegetables. It is a simple yet elegant accompaniment to roasted chicken, pork, or holiday ham. Perfect for weeknight dinners or special occasions, this recipe brings a touch of rustic elegance to your table. The textures are soft yet substantial, making it a satisfying addition to any meal.
Ingredients
  • 1 md Onion, thinly sliced
  • 1/4 teaspoons Dried dill weed;
  • 1 lg Clove garlic; finely chopped
  • 1/8 teaspoons Pepper;
  • 2 tablespoons Margarine or butter;
  • 1 lbs Carrots, cut crosswise into
  • 1/2 cups Water; -1/8" strips
  • 1 tablespoons Instant chicken bouillon; 2 md Fennel bulbs; cut into 1/4"
  • 1/2 teaspoons Salt; -slices
Directions
  1. 1
    Peel and cut the carrots crosswise into 1/8-inch thick strips.
  2. 2
    Trim the fennel bulbs and cut them into 1/4-inch thick slices.
  3. 3
    Thinly slice the onion and finely chop the garlic clove.
  4. 4
    In a large saucepan, melt the butter or margarine over medium heat.
  5. 5
    Add the sliced onion and cook for 3-4 minutes until softened and translucent.
  6. 6
    Stir in the garlic and cook for another 30 seconds until fragrant.
  7. 7
    Add the carrot strips and fennel slices to the pan.
  8. 8
    Dissolve the instant chicken bouillon in 1/2 cup of water and pour over the vegetables.
  9. 9
    Season with salt, pepper, and dried dill weed.
  10. 10
    Cover the pan and simmer over low heat for 15-20 minutes until vegetables are tender but still hold their shape.
  11. 11
    Uncover and cook for 2 more minutes to reduce excess liquid if necessary.
  12. 12
    Taste and adjust seasoning with additional salt or pepper if needed.
  13. 13
    Transfer to a serving dish and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 102.8kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.8g9%
Cholesterol 3.3mg2%
Sodium 2522.7mg106%
Total Carbohydrate 10.6g4%
Dietary Fiber 0.9g4%
Sugars 1.3g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrots, fennel, side dish, vegetables, dill, garlic, onion, simmered, bouillon, butter, healthy, easy, winter, comfort food, gluten free, dairy free option, roasted chicken side, holiday dinner, mediterranean, simple
Read it online: https://www.chefs-mate.com/recipe/carrots-with-fennel/