Carrots With Fennel Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
1 medium: Onion, thinly sliced
1/4 tsp: Dried dill weed,
1 large: Clove garlic, finely chopped
1/8 tsp: Pepper,
2 tbsp: Margarine or butter,
1 lbs: Carrots, cut crosswise into
1/2 cup: Water,
-1/8: " strips,
1 tbsp: Instant chicken bouillon,
2 medium: Fennel bulbs, cut into 1/4"
1/2 tsp: Salt,
-slices,
Directions:
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 Crockers New American Cooking by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
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 Crockers New American Cooking by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp