When I think of a braising liquid for a pan filled with sweet carrots and slices of sliced fresh fennel, the first flavor that comes to mind is that of orange. The naturally sweet taste of orange juice pairs wonderfully with both vegetables, and brings a nice tang to the overall dish. The best way to braise these veggies is to saute them first in a touch of olive oil and a bit of butter along with some fresh thyme leaves and some salt and pepper. Next you add in fresh orange juice and a touch of stock to cover; reduce the heat and allow the veggies to braise until tender. Try serving this tasty dish with a few golden raisins for an added ‘pop’ of sweet decadence.
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Orange-Braised Fennel & Carrots
Ingredients:
- 1 Tablespoon unsalted butter
- 1 teaspoon olive oil
- 3 large carrots, cut into rounds
- 1 head of fennel, fronds and stems removed, bulb sliced
- salt and pepper
- 1 Tablespoon fresh thyme leaves, chopped
- Mixture of 1/2 stock and 1/2 fresh orange juice to cover the vegetables
- 1/4 cup golden raisins
Directions:
- In a large, straight-sided saute pan melt the butter with the olive oil over medium heat. Add in the carrots and fennel; season with ½ teaspoon salt and ¼ teaspoon of pepper. Add in the fresh thyme. Saute for 10 minutes; add in both liquids to cover the veggies. Bring to a boil; reduce the heat so that the liquid is simmering (medium-low heat) and cook for an additional 10-15 minutes or until the vegetables are tender when pierced with a knife. Serve with a sprinkling of golden raisins.
Tagged: braised vegetables, carrots, chicken stock, fennel, fresh fennel, fresh thyme, golden raisins, orange juice, orange-braised vegetables
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