Netta Belle’s Choice® Braised Fennel and Carrots
Fennel
Fennel has a flavor of anise, a mild licorice taste. In many of the grocery stores it is sold as anise. Fennel can be eaten raw in salads with vegetables or fruits, cooked by braising, sauteing, stir-frying, steaming, or roasting. It is an excellent source of Vitamin C, dietary fiber, potassium, manganese and folate. The seeds are used in sausage, meat loaf, tomato sauces and bread. The seeds make a nice flavor to a fruit salad with the mild licorice taste.
Carrots
Carrots, a versatile vegetable, are good to snack raw or even in a cake for dessert. Carrots are in salads, side dishes, stews, soups and roasts. They have a sweet taste, particularly when cooked in any variety of techniques as in Braised Fennel and Carrots. Vitamin A is the highest nutrient in carrots, along with vitamin K, dietary fiber, vitamin C, potassium, manganese as well as smaller percentages of vitamin B6, B3, B1, B2 and E.
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- Whole Fennel Bulbs
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- Cutting base off of the fennel.
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- Washing fennel before cutting.
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- Trimming off the stems and leaves.
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- Cutting carrots into quarters.
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- Garlic cloves ready to be minced.
Braised Fennel and Carrots
Ingredients
- 1 fennel bulb cut into quarters lengthwise
- 1 ½ cup carrots cut into 3 inch pieces
- 3 cloves garlic minced
- 1 cup chicken broth low fat
- 1 tbsp olive oil extra virgin
- 2 tbsp vinegar white wine
- ¼ teaspoon sugar
- 1 teaspoon thyme leaves dried whole
- salt and pepper to your taste
Instructions
- Trim fennel bulb, cut off stems, leaves and the bottom.
- Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
- Wash and scrape carrots, cut into 3-inches pieces then quarters.
- Mince garlic cloves.
- Combine broth, oil, garlic, fennel, carrots into a large saucepan.
- Bring vegetables to a boil.
- Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
- Remove vegetables to a warm bowl, cover and keep warm.
- Increase heat on liquid, reduce to 1/3 cup, about 5 minutes.
- Mix the wine vinegar, sugar, thyme and seasonings
- Heat through.
- Pour the seasoned syrup over the warm vegetables before serving.
Notes
Nutrition
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