Title: Carrots with Fennel
Categories: Diabetic Vegetable Side
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
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