Carrots With Fennel
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)