Carrots & Fennel Baked In Orange Juice & Honey
Recipe: #24523
July 29, 2016
Categories: Side Dishes, Orange, Carrot, Fennel, Christmas Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From one of our national supermarkets and their monthly magazine."
Ingredients
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 by Step Method
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
No special items needed.