Carrots With Fennel and Pecans |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fennel seeds, not the bulb. Ingredients:
2 cups carrots, thinly sliced |
1/4 cup water |
1 teaspoon toasted ground fennel |
2 tablespoons maple syrup |
1 tablespoon cold water |
1 tablespoon arrowroot |
1 dash salt & freshly ground black pepper |
2 tablespoons lightly toasted chopped pecans |
Directions:
1. Steam or blanch carrots until tender-crisp. Reserve 1/4 cup of the cooking water or use fresh water.
2. Combine fennel seeds, maple syrup, 1 tablespoon cold water and arrowroot. Mix in with carrots and cooking water.
3. Gently heat, stirring until mixture thickens and carrots are fork-tender. Transfer to a serving bowl. Add salt and pepper to taste. Garnish with pecans.
4. * To toast fennel seeds, heat a skillet over medium heat, then add seeds and toast until fragrant. Use a spice grinder or mortar and pestle to crush the fennel seeds.
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