Fennel Infused Sautéed Heirloom Carrots
Of course this recipe works with the regular, everyday orange carrots, but the rainbow-colored bunches of heirloom carrots make a beautiful presentation on the plate. This recipe is simple: easy to execute and contains few ingredients. The fennel seeds infuse a subtle licorice flavor to the carrots that compliment them very well.
Cook Time
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Ingredients
- 1 bunch of heirloom carrots, trimmed of tops, peeled, and chopped
- 1 tbsp olive oil
- 1 tbsp fennel seeds
- Juice from a wedge of lime
Instructions
- Heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil.
- When the olive oil is hot, add the seeds and saute for 1 minute.
- Add the carrots, toss, and saute for 8-10 minutes or until the carrots are soft.
- To serve, top with a spritz of lime juice from a wedge of lime and toss.
How to Not Screw It Up
- The bunches of heirloom carrots that we’ve been getting have been 4-6 small carrots. As a side dish, this serves 2 people. However, to scale the recipe to more people, just double everything: 2 bunches, 2 tablespoons of oil and seeds. Easy.
- If you are one of those people who hates licorice, you can substitute cumin seeds in place of the fennel. You will still get a beautiful flavor to the carrots, albeit a slightly different one.