Lemon Carrots with Fennel

6 small carrots, cut into match sticks
a bunch of salad onions/scallions, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon zest, finely chopped
1 teaspoon fennel seeds
1 bay leaf
Salt and pepper
Olive oil

Heat a few tablespoons of olive oil in a deep pan. Add the carrots and cook until they begin to soften-about five minutes. Reduce heat to low, add everything else and cook very slowly for 15 minutes.  Serve warm, or at room temperature.