How do you braise in the oven?

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F . Cooking low and slow breaks down the tough meat so it's tender and delicious.

Does fennel need to be cut back?

Even though you could cut them back in autumn as soon as they fade, it's a good idea to delay until early spring if possible, as the tall stems can make an attractive architectural feature through winter, especially when laced with frost.

What part of fennel can you not eat?

Technically speaking, all parts of the plant are edible, but most people will find the stalks too tough and fibrous to eat . The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

What is the healthiest way to eat fennel?

The bottom line Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. To reap the benefits of fennel and its seeds, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes .

How do you know when fennel is cooked?

It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. Roasted, fennel caramelizes at the edges and loses its crunch . The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted.

What part of fennel do you use?

Technically speaking, all parts of the plant are edible , but most people will find the stalks too tough and fibrous to eat. The leaves can be chopped and used to flavor salads, dressings, marinades and sauces. They tend to have a slightly more citrusy flavor than the base. The base (or bulb) is delicious raw or cooked.

Do you cook with the tops of fennel?

Recipes most often call for the bulb, but don't toss those tops ! Finely mince the fronds to use as an aromatic garnish for salads, soups, pasta, and more, or save the fennel stalks and leaves to use in homemade vegetable broth.

Carrots and Fennel Braised with Orange Zest and Honey Recipe on Food52 (2024)

Easter

by: Viviane Bauquet Farre

March25,2013

3 Ratings

Carrots and Fennel Braised with Orange Zest and Honey Recipe on Food52 (1)

Serves 4

Jump to Recipe

Author Notes

I pair my homegrown carrots with fennel for a soft contrast to their crunch, adding fennel seeds to brighten the flavors of the dish. Then I add orange zest, orange juice, and honey to accentuate the marvelous carrot-y essence. I braise the duo to gently allow the flavors to meld, then finish the dish by glazing the vegetables with the reduced pan juices and lightly pan-roasting them to caramelize the sugars. —Viviane Bauquet Farre

Test Kitchen Notes

This is a wonderful pairing of flavors: the orange blossom honey, orange zest, and orange juice made the carrots sing. The fennel seeds give not only extra fennel flavor but some texture, too. The freshness of the herbs brings everything together. Great eaten on its own or as a bright and light side for poultry or fish! —Elena-Raluca

Test Kitchen-Approved

What You'll Need

Ingredients

1 tablespoonunsalted butter
2 tablespoonsextra-virgin olive oil
1 tablespoonhoney (preferably orange blossom honey)
1 ¹/₂ poundscarrots, 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 teaspoonfennel seeds, –crushed in a mortar
¹/₃ cupspring water
¹/₃ cuporange juice
¹/₂ teaspoonplus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoonscoarsely chopped fennel fronds or dill

Directions

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Tags:

Vegetable
Carrot
Fennel
Honey
Orange
Orange Juice
Spring
Fall
Winter
Easter
Passover
Mother's Day

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