Carrots and fennel braised with orange zest and honey

Name: Carrots and fennel braised with orange zest and honey
Yield: 4
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra virgin olive oil; 1 tablespoon honey (preferably orange blossom honey); 1 1/2 lbs (680 g) carrots – peeled and cut in 1/4″ x 3″ sticks; 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices; 4 strips of orange zest – 1″ x 4″ long (use a vegetable hand-peeler); 1/2 teaspoon fennel seeds – crushed in a mortar; 1/3 cup spring water; 1/3 cup orange juice; 1/2 + 1/8 teaspoon sea salt; freshly ground black pepper to taste; 2 tablespoons coarsely chopped fennel greens or dill

Carrots and fennel braised with orange zest and honey was pinched from <a href="http://foodandstyle.com/carrots-and-fennel-braised-with-orange-zest-and-honey/" target="_blank">foodandstyle.com.</a>

INGREDIENTS

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1 tablespoon unsalted butter

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2 tablespoons extra virgin olive oil

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1 tablespoon honey (preferably orange blossom honey)

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1 1/2 lbs (680 g) carrots – peeled and cut in 1/4″ x 3″ sticks

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1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices

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4 strips of orange zest – 1″ x 4″ long (use a vegetable hand-peeler)

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1/2 teaspoon fennel seeds – crushed in a mortar

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1/3 cup spring water

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1/3 cup orange juice

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1/2 + 1/8 teaspoon sea salt

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freshly ground black pepper to taste

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2 tablespoons coarsely chopped fennel greens or dill

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