Carrots Braised with Fennel
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 Tbsp. Butter
1 Tbsp. Olive oil
4 medium carrots, trimmed and julienned
1 medium fennel bulb, trimmed and cut the same size as the carrots
1/2 cup chicken or vegetable broth
1/3 cup white wine
1/4 cup fennel fronds, chopped
Heat butter and oil together in a large saucepan until the butter melts. Add the carrots and fennel and stir to coat. Cover the pan and cook over low heat for 10 minutes, or until the vegetables are wilted.
Add the broth and wine, raise the heat to medium, and cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the vegetables are fork tender.
Transfer to a serving dish, sprinkle with the chopped fronds, and serve right away. Serves 4.
Source: Wise, The Gardeners' Community Cookbook.
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