Ingredients
- 3 bulbs (700 grams) fennel
- 800 grams carrots (2 bunches baby carrots, we call them Dutch carrots)
- 30 grams unsalted butter
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon fennel seeds
- 1 orange, whole (rind finely grated)
- 1/3 cup orange juice
- 2 tablespoons dill, coarsely chopped
How to Make
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Step 1: Trim fennel, reserving fronds, and slice.
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Step 2: Trim stalks from carrots and scrub well.
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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.
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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.
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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.
We hope you enjoy this recipe!
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