 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a recipe I came up with on a cold rainy day when I did not want to be outside and really felt like cooking. I was just playing around with different flavors while trying to come up with a good side dish to go with supper. To my surprise it worked out very well. Twoolfe has been after me to post it here so enjoy. :) Ingredients:
8 carrots, peeled and washed |
1 small onion, skinned and diced |
3 -5 garlic cloves, cleaned and crushed |
1/4 cup candied ginger or 1/4 cup crystallized ginger, chopped fine |
1 tablespoon fennel |
1 orange, zest of |
1 lemon, zest of |
3 tablespoons olive oil or 3 tablespoons butter |
Directions:
1. Slice carrots thin like for fried potatoes, a potato slicer or Chinese mandolin slicer works very well for this.
2. In a large frying pan or skillet melt butter or add olive oil to hot skillet.
3. Add onions, garlic, and ginger to skillet and sauté until onions turn translucent.
4. Add fennel and carrots to skillet and stir to combine ingredients.
5. Fry mixture until carrots are tender and just starting to caramelize at the edges.
6. Add grated lemon or orange zest.
7. Remove from heat and let sit for 5 to 10 minutes for the lemon or orange essence can infuse into the carrots.
8. Serve hot.
9. Serves 4 to 6 people or 3 in my family.
|
|