Real Recipes

1 medium onion, thinly sliced
1 large clove garlic, finely chopped
2 Tbls. margarine, or butter
1/2 C. water
1 Tbls. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. pepper
1 lb. carrots, cut crosswise into1/8~inch strips
2 medium fennel bulbs, cut into 1/4~inch slices

Cook and stir onion and garlic in margarine in 10~inch 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.