Kimkins Cottage "Fries"

Ingredients (serves 4)

• 2 cups whole mushrooms
• 1 medium zucchini
• ½ cup onion, finely chopped
• 1 medium carrot
• 1/2 fennel bulb (save fronds for garnish)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fennel seed, finely ground
• 1 teaspoon each garlic powder, sage, paprika and pepper
  

Quarter mushrooms and chop remaining vegetables to a similar size and place in medium mixing bowl. Add olive oil and toss to coat evenly. Heat a large nonstick skillet over medium flame and add vegetables spreading out to 1 layer. Sprinkle evenly with spices.

Cook 4-5 minutes until the bottom begins to caramelize then flip veggies to cook on the reverse. Sprinkle again with spices. Cover and let cook 4-5 more minutes or until tender, stirring occasionally. Turn the heat up high for 1 minute for final caramelization.

Garnish with fennel fronds if desired and serve! Tip: The ground fennel and garlic powder are the key to this dish.

Nutrition Info:
Calories: 67
Protein: 2 grams
Carbs: 7 grams
Fat: 4 grams