Carrots with fennel
Carrots Vegetables Diabetic
Last updated 6/12/2012 12:54:44 AM. Recipe ID 16706. Report a problem with this recipe.
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
2 md Fennel bulbs; cut into 1/4"
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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