Carrots and Fennel Braised with Orange Zest and Honey

Name: Carrots and Fennel Braised with Orange Zest and Honey
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 1 tablespoon honey (preferably orange blossom honey); 1 1/2 pound 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 of 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 plus 1/8 teaspoon sea salt; Freshly ground black pepper, to taste; 2 tablespoons coarsely chopped fennel fronds or dill

Carrots and Fennel Braised with Orange Zest and Honey was pinched from <a href="http://food52.com/recipes/21426-carrots-and-fennel-braised-with-orange-zest-and-honey" target="_blank">food52.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 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks

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1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices

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4 strips of orange zest,– each 1 inch x 4” inch (use vegetable 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 teaspoon plus 1/8 teaspoon sea salt

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Freshly ground black pepper, to taste

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2 tablespoons coarsely chopped fennel fronds or dill

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