Carrots & Fennel Baked In Orange Juice & Honey

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets and their monthly magazine."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (320.5 g)
  • Calories 209.7
  • Total Fat - 9.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 10.8 mg
  • Sodium - 154.7 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 8.1 g
  • Sugars - 13.8 g
  • Protein - 3.5 g
  • Calcium - 146 mg
  • Iron - 1.8 mg
  • Vitamin C - 49.9 mg
  • Thiamin - 0.2 mg

Step 1

Trim fennel, reserving fronds, and slice.

Step 2

Trim stalks from carrots and scrub well.

Step 3

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.

Step 4

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.

Step 5

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.

Tips & Variations


No special items needed.

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