Carrots With Fennel

09.11.2008 | Author: Cook | Posted in Diabetic
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Carrots With Fennel


Servings: 6
Ingredients: 

  • 1 md Onion, thinly sliced              1/4 ts Dried dill weed;
    • 

  • 1 lg Clove garlic; finely chopped      1/8 ts Pepper;
    • 

  • 2 tb Margarine or butter;                1 lb Carrots, cut crosswise into
    • 

  • 1/2 c  Water;                                   -1/8' strips
    • 

  • 1 tb Instant chicken bouillon;           2 md Fennel bulbs; cut into 1/4'
    • 

  • 1/2 ts Salt;                                    -slices
    •

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.

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