Ingredients: 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. fennel seeds 3 T. butter or margarine, divided 4 sm. onions, about 8 oz., peeled and quartered, stem end intact, about 2 c. 1 pkg. (16 oz.) mini peeled carrots 1 T. chopped fresh parsley Directions:In small bowl combine salt, pepper and seeds. In large nonstick skillet melt 2 tablespoons butter over medium high heat. Add onions and 1/2 teaspoon salt mixture. Reduce heat to medium low; cook, turning occasionally, until onions are golden, about 25 minutes. Add carrots and remaining butter and salt mixture; increase heat to medium. Cook, stirring occasionally, until carrots are softened and golden, about 15 minutes. Remove from heat; stir in parsley. |