Fennel and Potatoes

I like fennel, and don't use it nearly enough. If you've never tried it, this is a good dish for that.

Fennel and Potatoes

One fennel, stems removed, sliced thin

One large Vidalia onion, sliced thin

Potatoes - I used 5 small to medium - washed, peeled, and sliced thin

3 T. olive oil

2 c. water

3 bay leaves

In a Dutch oven, saute the fennel, onion, and potatoes in live oil over medium high heat, about 10 minutes. Add 1 c. of water and the bay leaves. Cook over medium until water is absorbed. Add the second cup of water, cover, and cook on medium low until the potatoes are tender, about 15-20 minutes. Discard bay leaves. Serve. Enjoy!

Cider Carrots

Realizing we've been eating way too much convenience food lately, I decided to make a plethora of vegetables dishes for a meal. One of those chosen were these cider carrots. My son told me he's not typically a fan of cooked carrots, but he really likes these.

Cider Carrots

1/2 c. apple juice

1/4 c. vegetable stock

1 T. apple cider vinegar

1 T. agave syrup

2 T. vegan butter

One 2# bag of carrots, sliced into sticks

1/4 t. salt

1/8 t. cayenne

Fresh parsley, chopped

In a shaker bottle or small bowl, combine apple juice, stock, vinegar, and agave. Mix well, set aside.

Melt butter in a large frying pan with a lid, over medium high heat. Add the carrots, salt, and cayenne, tossing well to coat. Saute about 5 minutes, stirring often. Pour in the apple juice mixture and bring to a boil. Cover and reduce heat to medium low, and cook for about 5 minutes longer (check doneness). Remove the lid and let cook a little longer, stirring to coat well with the glaze. You want them just slightly crunchy. Sprinkle with the parsley. Serve. Enjoy!