1) Slice the carrots 1.5cm thick on an angle.
2)Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve the chopped fennel fronds.
3) Halve and slice the onion. Fill a skillet with 0.5cm water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.