Created by ImPat on July 29, 2016
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.