Title: Carrots with fennel
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 6 Sweet ones
 
      1 md Onion, thinly sliced
      1 lg Clove garlic; finely chopped
      2 tb Margarine or butter;
    1/2 c  Water;
      1 tb Instant chicken bouillon;
    1/2 ts Salt;
    1/4 ts Dried dill weed;
    1/8 ts Pepper;
      1 lb Carrots, cut crosswise into
           -1/8" strips
      2 md Fennel bulbs; cut into 1/4"
           -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.