Carrots And Fennel Braised With Orange Zest And Honey

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 tablespoon honey (preferably orange blossom honey)

1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks

1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices

4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)

1/2 teaspoon fennel seeds, –crushed in a mortar

1/3 cup spring water

1/3 cup orange juice

1/2 teaspoon plus 1/8 teaspoon sea salt

Freshly ground black pepper, to taste

tablespoons coarsely chopped fennel fronds or dill

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