Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, carrots w/ fennel & dill. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Carrots w/ Fennel & Dill is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Carrots w/ Fennel & Dill is something which I’ve loved my entire life.
Stir in the carrots and fennel, and season with coriander and fennel seeds. Mix in the heavy cream, and reduce heat to low. Preparation Shave carrots with a vegetable peeler into very thin, wide ribbons.
To get started with this particular recipe, we must first prepare a few ingredients. You can have carrots w/ fennel & dill using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Carrots w/ Fennel & Dill:
- Prepare 5 carrots; oblique cut
- Prepare 1 bulb fennel; julienne
- Get 1/3 bundle dill; chiffonade
- Take 3 cloves garlic; minced
- Make ready 1 lemon; zested & juiced
- Take 1 pinch kosher salt and black pepper
- Take sugar; as needed
- Get olive oil; as needed
Like I mention up above - it's easy to make a meal of this by serving it topped with a poached egg. Alternately, you can make this soup vegan by omitting the Parmesan. The carrots and fennel are excellent with roasted poultry, meat, or fish. All you have to do is let the carrots and fennel roast in the oven, then season with salt and pepper, and top with some orange zest.
Instructions to make Carrots w/ Fennel & Dill:
- Cover carrots in a saucepot with cold water and a pinch of salt and sugar. Boil for approximately 5 minutes until carrots are 90% cooked. Drain. Place carrots in ice water bath.
- Heat enough olive oil to cover the bottom of a large saute pan. Add fennel with a pinch of salt and cook over over medium heat. When fennel is 80% cooked, add carrots with another pinch of salt, a pinch of sugar, and lemon juice.
- When carrots are 95% cooked, add garlic and cook until fragrant, about 30 seconds. Add dill and lemon zest. Toss.
- Variations; Fennel seed, caraway seed, worchestershire, lemongrass, mirin, sesame seeds, sumac, clove, allspice, cardamom, dried lemon peel, butter, coconut oil, ginger, lime, pineapple juice, celery, bacon, turmeric, vinegar, wine, bourbon, thyme, coriander seed, cayenne, crushed pepper flakes, parsely, chives, scallions, cumin
Fennel is a hardy perennial member of the family Apiaceae (carrots) that is used for food, medicine Because fennel is a member of the carrot family, it may bear a superficial resemblance to other. Adapted from Kim O'Donnel's The Meat Lover's Meatless Celebrations. I love carrots and think fennel is one of the most under-rated vegetables available so I had to give this one. I created the carrot and zucchini ribbons by peeling them with my potato peeler. If you've never had fennel before, it has a mild licorice taste.
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