July 29, 2016
Dinner, Side Dishes, Fruit,
Orange, Vegetables, Carrot, Fennel, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"From one of our national supermarkets and their monthly magazine."
Trim fennel, reserving fronds, and slice.
Trim stalks from carrots and scrub well.
Heat large, heavy based frying pan over high heat and add butter, oil, honey and fennel seeds and stir well for 1 minutes or until aromatic and then add sliced fennel, carrot and rinds and cook, turning often, for 5 minutes or until fennel starts to softened.
Add orange juice and season with salt and pepper and cover and reduce heat to medium-low and simmer for 10 minutes or until vegetables are tender.
Remove lid and increase heat to high and cook until juices have evaporated and transfer to a serving plate and serve topped with dill and reserved fennel fronds.
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