Fennel with Carrots

Ingredients

• 1 medium onion, thinly sliced
• 1 large clove garlic, finely chopped
• 1/2 cup water
• 1 Tablespoon instant chicken bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon pepper
• 1 pound carrots, cut crosswise into 1/8 strips
• 2 medium fennel bulbs, cut into 1/4 slices

Directions

Cook and stir onion and garlic in butter 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 and cover. Simmer until carrots are tender, about 12 minutes.

Sprinkle with snipped parsley if desired.

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