Carrot Fennel Restorant

• 2 fennel bulbs, sliced (fronds reserved)
• 1 pound carrots, peeled and chopped
• 2 shallots, diced
• 1 medium-sized onion, diced
• 3-6 cloves of garlic, minced
• 3 stalks of celery, chopped
• 4 cups vegetable stock (chicken stock can also be used)
• 3 tablespoons olive oil
• to taste freshly ground black pepper
• to taste salt

1. In a heavy-bottomed pot, heat the olive oil over medium heat. Saute the garlic, shallot, and onion for 2 to 3 minutes.
2. Add the celery and fennel. Season generously with salt and pepper and continue to cook.
3. Meanwhile, peel and chop your carrots. I prefer my carrots roughly chopped but you should chop your carrots whichever way you like them best.
4. By the time you finish preparing the carrots, your fennel should be soft, unless, of course, you are a miraculously fast carrot-peeler-and-chopper. Add the carrots and cook for 3-5 minutes/
5. Add the vegetables stock and simmer until the carrots are at your desired tenderness. I like my carrots to be cooked but still retain a slight bite to them--I suppose you could say, al dente carrots.

fennel bulbs, carrots, shallots, onion, garlic, stalks of celery, vegetable stock, olive oil, ground black pepper, salt

Taken from food52.com/recipes/21354-carrot-fennel-restorant (may not work)