Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 30grams unsalted butter
- 2 bunch baby carrots
- 3 fennel bulbs
- 1teaspoons fennel seeds
- 1tablespoons honey
- 1 orange rind, finely grated
- 2tablespoons extra virgin olive oil
- 2tablespoons dill, coarsely chopped
- 1/3 cup orange juice
Nutrition per serving
752kJ
Protein
2.5grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Trim fennel, reserving fronds, and slice. Trim stalks from carrots and scrub well.
Step 2 of 3
Heat a large, heavy frying pan over high heat. Add butter, oil, honey and fennel seeds. Stir well for 1 minute or until aromatic. Add sliced fennel, carrot and rind. Cook, turning often, for 5 minutes or until fennel starts to soften. Add orange juice. Season with salt and pepper. Cover and reduce heat to medium-low. Simmer for 10 minutes or until vegetables are tender.
Step 3 of 3
Remove lid. Increase heat to high. Cook until juices have evaporated. Transfer to a serving plate. Serve topped with dill and reserved fennel fronds.
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