Carrots and fennel with cider and ham
- Scrape or peel the carrots.
- Cut the fennel bulbs into quarters. Melt the butter in a heavy saucepan and add the carrots and fennel.
- Shred the ham(1 thick sliced piece) and add to the pan. Toss well until it’s completely coated in the butter and the vegetables are starting to soften.
- Add the cider and bring to a gentle simmer.
- Cook until tender (about 15 minutes), season to taste, add the parsley and serve hot. Serves 4