Ingredients

1 medium onion, thinly sliced
1 large clove garlic, finely chopped
2 Tbsp. margarine, or butter
1/2 C. water
1 Tbsp. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. pepper
1 lb. carrots, cut crosswise into1/8-inch strips
2 medium fennel bulbs, cut into 1/4-inch slices

Cooking Instructions

Cook and stir onion and garlic in margarine in 10-inch 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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)