Monday, December 7, 2009

Fennel & Carrot Saute

1 fennel bulb, sliced into thin pieces
2 carrots, sliced at an angle
1/4 cup water
1 tablespoon chopped dill
1 tablespoon butter
pinch of salt

Make It:
Heat a skillet over medium heat, spray with pam, add veggies to pan, and saute for 1 minute. Add water to pan, simmer for 5 minutes, or until water is gone. Add butter and salt to pan and toss to coat. Enjoy!