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回食譜清單

橙汁蜂蜜燜茴香胡蘿蔔

準備與烹煮時間

20分鐘

6人數

Ingredients

1 tbsp butter
2 tbsp extra-virgin olive oil
1 tbsp honey
650g/23 oz pounds carrots, peeled and cut into thin 7cm sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in thin slices
1 tbsp of orange zest
1/2 tsp crushed fennel seeds
80ml/2.8 fl oz water
80ml/2.8 fl oz orange juice
Freshly ground black pepper & salt, to taste
2 tbsp coarsely chopped fennel fronds or dill

Preparation

將大號煎鍋用大火加熱。加入黃油、橄欖油和蜂蜜。攪拌均勻並加入胡蘿蔔、茴香、柳丁皮和茴香籽。翻動，直至切片均勻裹油。煮 2-3 分鐘，不時翻動，直到茴香開始變軟。加入水、橙汁、鹽和胡椒。翻動並調至中小火。蓋上鍋蓋並燉 10 分鐘，直到蔬菜變軟。揭開鍋蓋，猛火燉，直到汁水全部蒸發。