John Myers
Carrots – Fennel – Vegetables
The perfect carrots – fennel – vegetables recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 1 tuber Fennel fresh
- 300 g Carrots
- 3 tablespoon Olive oil
- 1 teaspoon Honey
- 1 teaspoon Grated organic orange peel
- 100 ml Orange juice
- Salt pepper
- Cayenne pepper
- Peel the garlic and cut into thin slices. Peel the carrots and cut into thin slices. Now clean the fennel, put the greens aside. Halve or quarter the tuber and cut out the hard stalk in a wedge shape. Then cut the fennel into thin strips.
- Sauté the garlic, carrots and fennel in hot olive oil. Then add honey, orange juice and zest. Season with salt, pepper and cayenne pepper.
- Cover and let the vegetables simmer for about 10 minutes.
- Chop the fennel greens and sprinkle over the finished vegetables.
- A vegetable side dish with fish but also with meat.
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