These vegetables would complement not only lamb chops but roast chicken as well.
Recipe information
Total Time
25 min
Yield
Serves 4
Ingredients
1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar
Preparation
Step 1
Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
Step 2
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.
