Braised Carrots and Fennel

http://www.foodnetwork.com/recipes/rachael-ray/braised-carrots-and-fennel-recipe/index.html

Ingredients

• 6 large carrots, peeled
• 2 large bulbs fennel
• 1 large onion
• 1 teaspoon sugar
• Salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped dill
• 3 tablespoons chopped chives

Directions

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 extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.