• 6 large carrots, peeled
• 2 large bulbs fennel
• 1 large onion
• 1 teaspoon sugar
• Salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons chopped dill
• 3 tablespoons chopped chives
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Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons EVOO. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt.

Toss vegetables with fennel fronds, dill and chives.

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