Braised Carrots With Fennel

vegetables

1 medium bulb fennel; about 3/4 pound
1 cup chicken stock
2 cups thinly sliced small carrots
2 tablespoons chopped shallots or onion
1/4 cup chopped fresh parsley
  pepper

Tender new carrots teamed with mild licorice-tasting fennel is a lovely 
vegetable combination.  Trim stalk from fennel bulb; chop and save a few wispy 
fronds.  Remove outer layer of fennel bulb if discolored or bruised; trim root 
end. Cut into 1/4-inch thick pieces about 1-inch long.  In saucepan, bring 
chicken stock to boil; add carrots, shallots or onion and fennel. Cover and 
simmer for 15 minutes or until vegetables are tender; uncover and boil to reduce
liquid until nearly gone. Stir in parsley and reserved fennel fronds. Season 
with pepper to taste. Serve hot.

Contributor:  Lighthearted Everyday Cooking - Anne Lindsay

Yield: 6 servings