Tagliolini con il Finocchio e le Carote

The vegetables are lightly browned in butter and then braised in stock to keep their individual flavours and textures. I love to prepare fennel and carrots with a bit of smoked ham this way as a sauce for pasta. But you can make any number of truly superb light pasta dishes with different combinations of vegetables using this method. It is the perfect way to use up small amounts of vegetables.