Braised Carrot, Celery, and Fennel

Braised Carrot, Celery, and Fennel

Ingredients:
4 carrots, peeled, halved lengthwise, and cut into 2½ × ¼-in (6 x 0.5 cm) pieces
3 celery ribs, peeled and cut into 2½ × ¼-in (6 x 0.5 cm) pieces
1 small red onion, thinly sliced
½ fennel bulb, cored and thinly sliced
14.5 oz (440 mL) reduced-sodium, fat-free chicken broth

Directions:
Salt and ground black pepper
2 tsp butter
1. In large saucepan over medium-high heat, add carrots, celery, onion, fennel, and broth. Bring to
boil, then reduce heat and simmer, covered, for 15 minutes, or until vegetables are tender.
2. Uncover saucepan. Boil for 2 to 3 minutes, or until liquid reduces slightly. Season to taste with salt
and pepper. Stir in butter and serve.