Carrots w/ Fennel & Dill
Carrots w/ Fennel & Dill

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrots w/ fennel & dill. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds.

Carrots w/ Fennel & Dill is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Carrots w/ Fennel & Dill is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook carrots w/ fennel & dill using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots w/ Fennel & Dill:
  1. Take 5 carrots; oblique cut
  2. Take 1 bulb fennel; julienne
  3. Take 1/3 bundle dill; chiffonade
  4. Make ready 3 cloves garlic; minced
  5. Take 1 lemon; zested & juiced
  6. Make ready 1 pinch kosher salt and black pepper
  7. Get sugar; as needed
  8. Prepare olive oil; as needed

You can roast fennel on it's own or mix it with your favorite roasted veggies. For a more precise recipe, try this. Carrot-and-Fennel Salad Recipe Carrot-and-Fennel Salad Recipe This recipe, from Nathalie Dupree and Cynthia Graubert's classic cookbook Mastering the Art of Southern Cooking is just the bright and fresh side dish to serve in the winter or early spring months, when your usual salad fixins' are out of season. Remove from oven and garnish with orange zest, remaining thyme, and Pecorino Romano.

Instructions to make Carrots w/ Fennel & Dill:
  1. Cover carrots in a saucepot with cold water and a pinch of salt and sugar. Boil for approximately 5 minutes until carrots are 90% cooked. Drain. Place carrots in ice water bath.
  2. Heat enough olive oil to cover the bottom of a large saute pan. Add fennel with a pinch of salt and cook over over medium heat. When fennel is 80% cooked, add carrots with another pinch of salt, a pinch of sugar, and lemon juice.
  3. When carrots are 95% cooked, add garlic and cook until fragrant, about 30 seconds. Add dill and lemon zest. Toss.
  4. Variations; Fennel seed, caraway seed, worchestershire, lemongrass, mirin, sesame seeds, sumac, clove, allspice, cardamom, dried lemon peel, butter, coconut oil, ginger, lime, pineapple juice, celery, bacon, turmeric, vinegar, wine, bourbon, thyme, coriander seed, cayenne, crushed pepper flakes, parsely, chives, scallions, cumin

Place carrots and fennel in a single layer in prepared pan; coat with cooking spray. Season to taste with salt and pepper; sprinkle with zest. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Cut fennel into quarters, remove core and any tough outer layers, and slice finely. Melt butter in a large saucepan or dutch oven.

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