Peel, wash and slice the carrots. Onions peel, halve and cut into slices. Wash and clean the fennel. Cut fennel layers from stalk and halve or quarter them again.
Peel, wash and cut the navettes into corners.
Bring the stock to the boil, add Bulgur and bring to the boil. Cover and simmer at low heat for about 8 minutes. Remove from heat, cover and allow to swell for 15-20 minutes. Wash coriander, shake dry and chop the upper 1/3 of the stems finely.
Heat the oil in a pan. Fry the carrots, onions, fennel and navettes for about 5 minutes until golden brown. Add honey and soy sauce and deglaze with 4 tbsp. water. Simmer for about 2 minutes, then add coriander and season with salt and pepper.
Arrange vegetables and bulgur on plates.