The main content
Braised Carrots and Fennel

Braised Carrots and Fennel


  • 6 large carrots, peeled

  • 2 large bulbs fennel

  • 1 large onion

  • 1 teaspoon sugar

  • Salt

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 3 tablespoons chopped dill

  • 3 tablespoons chopped chives


Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons EVOO. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt.

Toss vegetables with fennel fronds, dill and chives.