4/5
(1 Votes)
Ingredients
- 1 Tbs unsalted butter
- 2 Tbs extra-virgin olive oil
- 1 tsp orange blossom honey
- 1 1/2 # carrots -- peeled 3-inch sticks
- 1 ea. fennel - 1/8-inch-thick slices
- 1 tsp orange zest
- 1/2 tsp fennel seeds -- crushed
- 1/3 c water
- 1/3 c orange juice
- 1/2 tsp sea salt
- Freshly ground black pepper -- to taste
- 2 Tbs fennel greens or dill
Preparation
Step 1
Heat a large, heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté until the fennel starts to soften, tossing occasionally, about 2-3 minutes. Add the water, orange juice and salt. Season with pepper, to taste. Over the pan with a lid and simmer until the vegetables are tender, about 10 minutes. Remove the lid. Increase the heat to high and simmer vigorously until the juices have evaporated and some of the vegetables are golden-brown, about 6-7 minutes, tossing only occasionally
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