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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Brought to you and yours via Nancy O'Brion and her Meal-Master.
| Ingredients:
1 medium Onion, thinly sliced 1/4 ts Dried dill weed;
1 large Clove garlic; finely chopped 1/8 ts Pepper;
2 Tablespoon(s) Margarine or butter; 1 lb Carrots, cut crosswise into
1/2 Cup(s) Water; -1/8" strips
1 Tablespoon(s) Instant chicken bouillon; 2 md Fennel bulbs; cut into 1/4"
1/2 Teaspoon(s) Salt; -slices |
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