Carrots w/ Fennel & Dill. Stir in the carrots and fennel, and season with coriander and fennel seeds. Mix in the heavy cream, and reduce heat to low. Place fennel and red onion on a separate baking sheet and rub with a little coconut oil.
If you are a fennel fan, rub crushed fennel seeds into the scored pork skin (with the salt) to make fantastic, aniseed crackling. Like I mention up above - it's easy to make a meal of this by serving it topped with a poached egg. Alternately, you can make this soup vegan by omitting the Parmesan. You can cook Carrots w/ Fennel & Dill using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Carrots w/ Fennel & Dill
- It's 5 of carrots; oblique cut.
- Prepare 1 of bulb fennel; julienne.
- Prepare 1/3 bundle of dill; chiffonade.
- It's 3 cloves of garlic; minced.
- You need 1 of lemon; zested & juiced.
- It's 1 pinch of kosher salt and black pepper.
- Prepare of sugar; as needed.
- You need of olive oil; as needed.
Carrot Fennel, Carrot Fennel Suppliers Directory - Find variety Carrot Fennel Suppliers, Manufacturers, Companies from around the World at carrot powder ,fennel seeds ,fresh carrot. Used two fennel bulbs and one spanish onion, recommended qty of carrots, one lemon cut into. Trim fennel, reserving fronds, and slice. Heat a large Add sliced fennel, carrot and rind.
Carrots w/ Fennel & Dill instructions
- Cover carrots in a saucepot with cold water and a pinch of salt and sugar. Boil for approximately 5 minutes until carrots are 90% cooked. Drain. Place carrots in ice water bath..
- Heat enough olive oil to cover the bottom of a large saute pan. Add fennel with a pinch of salt and cook over over medium heat. When fennel is 80% cooked, add carrots with another pinch of salt, a pinch of sugar, and lemon juice..
- When carrots are 95% cooked, add garlic and cook until fragrant, about 30 seconds. Add dill and lemon zest. Toss..
- Variations; Fennel seed, caraway seed, worchestershire, lemongrass, mirin, sesame seeds, sumac, clove, allspice, cardamom, dried lemon peel, butter, coconut oil, ginger, lime, pineapple juice, celery, bacon, turmeric, vinegar, wine, bourbon, thyme, coriander seed, cayenne, crushed pepper flakes, parsely, chives, scallions, cumin.
Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are. Fennel + Carrot Slaw w/ Olive. click here to see more like this. Adapted from Kim O'Donnel's The Meat Lover's Meatless Celebrations. I love carrots and think fennel is one of the most under-rated vegetables available so I had to give this one.
