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Carrots and Fennel Braised with Orange Zest and Honey

Viviane Bauquet Farre
  • minutes
  • Serves 4

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