Carrots and Fennel Braised with Orange Zest and Honey

FOOD52
12Ingredients
35Minutes

Ingredients

US|METRIC
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (preferably orange blossom honey)
  • 1 1/2 pounds carrots (peeled and cut into 1/4 inch x 3 inch sticks)
  • 1 fennel bulb (ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices)
  • 4 strips orange zest (– each 1 inch x 4” inch, use vegetable peeler)
  • 1/2 teaspoon fennel seeds (–crushed in a mortar)
  • 1/3 cup Spring! Water
  • 1/3 cup orange juice
  • 1/2 teaspoon sea salt
  • ground black pepper (Freshly, to taste)
  • 2 tablespoons fennel fronds (coarsely chopped, or dill)
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