Fennel is a very aromatic vegetable carrot side dish that tastes like fish, poultry or meat alike. Pluck the fennel and set aside for seasoning. Fennel lengthwise into eighths. Peel carrots and slice diagonally into large pieces, as shown in the picture above, which should have about the size of the fennel pieces.
Thus, the vegetables at the same time will do. Omit butter in a saucepan, saute the fennel and carrots is seasoned with white pepper and salt. Pour in vegetable broth, put on a lid and cook for a short time. The temperature switch back to medium and cook the fennel no carrots in about 15 minutes too soft. It is best to check with the tip of a paring knife to Garungsgrad. Continue reading