Braised Carrots and Fennel

Braised Carrots and Fennel
Staff Writer
Carrots and Fennel Braised with Orange Zest and Honey
Viviane Bauquet Farre

Carrots and Fennel Braised with Orange Zest and Honey

I paired my homegrown carrots with fennel for a soft contrast to their crunch, adding fennel seeds to brighten the flavors of the dish. Then, I added orange zest, orange juice, and honey to accentuate the marvelous carrot-y essence. I braised the duo to gently allow the flavors to meld, then finished the dish by reducing the pan juices to glaze the vegetables and lightly pan-roasted them to caramelize the sugars.

See all carrot recipes.

6
Servings
120
Calories Per Serving
Deliver Ingredients

Notes

Note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before it’s served. It does not re-heat well.

Ingredients

  • 1 Tablespoon unsalted butter
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon honey, preferably orange blossom honey
  • 1 1/2 Pound carrots, peeled and cut into ¼-inch-by-3-inch sticks
  • 1 bulb fennel, trimmed, halved lengthwise, cored, and cut into 1/8-inch-thick slices
  • 4 strips orange zest, each 1-inch by 4-inches
  • 1/2 Teaspoon fennel seeds, crushed in a mortar
  • 1/3 Cup water
  • 1/3 Cup orange juice
  • 5/8 Teaspoons sea salt
  • Freshly ground black pepper, to taste
  • 2 Tablespoons coarsely chopped fennel greens or dill

Directions

Heat a large, heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest, and fennel seeds. Toss until the slices are well coated with the oil. Sauté until the fennel starts to soften, tossing occasionally, about 2-3 minutes.

Add the water, orange juice, and salt. Season with pepper, to taste. Toss quickly and reduce the heat to medium to medium-low. Cover the pan with a lid and simmer until the vegetables are tender, about 10 minutes.

Remove the lid. Increase the heat to high and simmer vigorously until the juices have evaporated and some of the vegetables are golden-brown, about 6-7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove the orange zest, transfer to a serving platter, top with the fennel greens, and serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
12%
Saturated Fat
5g
21%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
28mg
3%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
26mg
4%
Selenium, Se
1µg
2%
Sodium, Na
81mg
5%
Water
127g
5%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.