Carrots w/ Fennel & Dill
Carrots w/ Fennel & Dill

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, carrots w/ fennel & dill. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Browse new releases, best sellers or classics & Find your next favourite book In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat.

Carrots w/ Fennel & Dill is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Carrots w/ Fennel & Dill is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have carrots w/ fennel & dill using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Carrots w/ Fennel & Dill:
  1. Get 5 carrots; oblique cut
  2. Prepare 1 bulb fennel; julienne
  3. Make ready 1/3 bundle dill; chiffonade
  4. Make ready 3 cloves garlic; minced
  5. Prepare 1 lemon; zested & juiced
  6. Take 1 pinch kosher salt and black pepper
  7. Get sugar; as needed
  8. Make ready olive oil; as needed

Stir in the cream and reduce heat to low. Cut the carrots into long wedges or roll-cut them into angular pieces. If they are small and slender, leave them whole or cut them in half length-ways. Add the butter, olive oil and honey.

Instructions to make Carrots w/ Fennel & Dill:
  1. 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.
  2. 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.
  3. When carrots are 95% cooked, add garlic and cook until fragrant, about 30 seconds. Add dill and lemon zest. Toss.
  4. 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

Stir well and add the carrots, fennel, orange zest and fennel seeds. Place the carrots in a saucepan with just enough cold water to cover. Place over a medium heat and bring to the boil. Continue along the length of the carrot to achieve a hasselback effect. In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning.

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