Med Vegan: Carrots with Fennel, Provencal Style

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* Exported from MasterCook Mac *

 

Carrots with Fennel, Provencal Style

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 143

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound young carrots -- about 2 " long

- and 3/4 " wide

1 cup vegetable broth

2 tablespoons Marsala wine

- or port or sherry

1/2 teaspoon whole fennel seeds or anise seeds

salt -- to taste

1 tablespoon extra virgin olive oil

2 teaspoons sugar

freshly ground black pepper -- to taste

1 tablespoon finely chopped fresh fennel leaves -- optional

 

The carrot is a remarkably versatile vegetable, one whose inherent

sweetness is a pleasant contrast in both sweet-and-sour combinations

and spicy dishes.The following recipe from Provence, however,

unabashedly plays up its sweetness. It's so yummy, you might not want

dessert.

 

Combine the carrots, broth, Marsala, and fennel seeds in a medium

deep-sided skillet with a lid; add enough water to just cover the

carrots. Season with salt and bring to a boil over high heat. Reduce

the heat, cover, and simmer until the carrots are tender yet still

firm, about 20 minutes.

 

Uncover the skillet and cook over high heat, stirring occasionally,

until most of the liquids have evaporated, 5 to 8 minutes. Remove the

skillet from the heat and add the oil and sugar, tossing and stirring

to combine. Return to high heat and cook, shaking the pan constantly,

until the carrots are lightly glazed, about 1 minute. Season with

pepper and sprinkle with the chopped fennel, if using. Serve at once.

 

Advance Preparation: After the initial simmering, the carrots can be

held at room temperature for one hour before completing the dish. Or

they can be stored, covered, in the refrigerator for up to

twenty-four hours.

 

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Per serving (excluding unknown items): 84 Calories; 4g Fat (49%

calories from fat); 2g Protein; 9g Carbohydrate; 1mg Cholesterol;

414mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Fat

 

 

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