Braised Carrots and Fennel
1 small fennel bulb, trimmed and thinly sliced
8 small carrots, peeled and sliced 1/4 inch slices
2 teaspoons butter
Kosher salt and freshly ground pepper
In 2 separate sauce pans melt butter and add carrots to one and fennel to the other. Season each with salt and pepper. Over medium heat, stir 2 or 2 minutes to cover with butter. Place a lid on each pan and turn heat down to very low so that the vegetables will cook in their own moisture and no water will be needed. When vegetables are done, combine them together with salt and pepper and serve immediately.