Instructions: Peel and dice the carrot into bite sized pieces. Toss with a pinch of salt. Heat a nonstick small saucepan over high heat. Coat lightly with spray. Add the oil, rotate pan to warm the oil. Add the carrots with the salt and stir to coat the carrots with the oil. Saute, shaking the pan once or twice, for 2 to 3 minutes or until the carrots smell slightly browned. Add the broth. Cover and reduce heat to the lowest setting. Cook for about 10 minutes or until soft and the most of the liquid has evaporated. Serve hot.

Description: "hot side dish with hint of fennel and leek"

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