Carrots #3

BRAISED CARROTS AND FENNEL
Ingredients:
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 tsp Splenda
Salt
2 Tbsp olive oil
3 Tbsp chopped dill
3 Tbsp chopped chives

Directions:
Slice the carrots ½ inch thick on an angle. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve ¼ c chopped fennel fronds. Halve and slice the onion. Fill a skillet with ¼ inc water. Add vegetables and sprinkle with the Splenda and salt and drizzle with olive oil. Simmer covered for 20 minutes. Uncover and simmer for another 5 minutes while adjusting the salt. Toss vegetables with fennel fronds, dill and chives.

Makes: 6 servings

Calories: 104
Fat: 5 gm
Carbohydrate: 15.2 gm
Protein: 2 gm

From: www.foodnetwork.com