Simple Sauteed Carrots & Fennel

2 teaspoons olive oil

1/2 small bulb fennel, chopped (remove core before chopping)

6 medium carrots, scraped and sliced about 1/4" thick

kosher salt and fresh cracked white pepper to taste

2 teaspoons butter

chopped fennel fronds for garnish, if desired


Heat the olive oil in a large non-stick skillet until hot. Add the fennel and carrots and cook, stirring often, until starting to soften, about 3 minutes. Add the salt and pepper, and continue cooking, stirring often until the vegetables are tender and starting to brown. Add the butter to the skillet and stir until melted. Serve sprinkled with chopped fennel fronds.


Makes 4 side-dish servings.

Comments