INGREDIENTS
1 1/2
lbs Carrots
1
Fennel, bulb
2 tbsp
Fennel fronds or dill
4
strips Orange, zest
1 tbsp
Honey
1
Black pepper, Freshly ground
1/2 tsp
Fennel seeds
5/8 tsp
Sea salt
2 tbsp
Olive oil, extra-virgin
1/3 cup
Orange juice
1 tbsp
Butter, unsalted
1/3 cup
Spring water