John Myers
Carrot and Fennel Vegetables
The perfect carrot and fennel vegetables recipe with a picture and simple step-by-step instructions.
- 3 Fennel bulbs
- 4 Carrots
- 100 ml Noilly Prat
- 2 Oranges
- 2 Garlic cloves
- 2 tbsp Liquid honey
- Espelette pepper
- Black pepper from the mill
- Salt
- Olive oil
- Rub the peel of one orange and squeeze both oranges. Quarter the fennel bulbs, cut out the stalk and then cut each quarter again into 3 strips and then cut thin slices. Finely chop the fennel greens.
- Clean the carrots and cut them diagonally into thin slices. Cut the garlic cloves into thin slices.
- Heat some olive oil in a saucepan and then fry the fennel, carrots and garlic vigorously for a few minutes. Then deglaze with the Noilly Prat and let it reduce for about 5 minutes.
- Then add the honey and the orange zest and deglaze with the orange juice. Season to taste with salt, pepper and Espelette pepper. Now turn the stove to the lowest setting and let it simmer for about 15 minutes with the lid closed. Then serve and decorate with the fennel greens.
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