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橙汁蜂蜜焖茴香胡萝卜

烹制时间

20分钟

6用餐人数

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

将大号煎锅用大火加热。加入黄油、橄榄油和蜂蜜。搅拌均匀并加入胡萝卜、茴香、橙子皮和茴香籽。翻动，直至切片均匀裹油。煮 2-3 分钟，不时翻动，直到茴香开始变软。加入水、橙汁、盐和胡椒。翻动并调至中小火。盖上锅盖并炖 10 分钟，直到蔬菜变软。揭开锅盖，猛火炖，直到汁水全部蒸发。