This wonderful sweet and spicy side is amazing with a slice of buttered bread or as a ingredient to compliment a creamy pasta. The number of things you can do with this is endless!
Yields: Makes 4 Servings
Ingredients:
- 2 medium Carrots
- 1 small Fennel bulb, stalks are cut and discarded
- 1 ¼ cups Olive oil
- 1/8 tsp. Cayenne
- 2 strips Lemon zest (use a vegetable peeler)
Method of Preparation:
1. Peel the carrots using the vegetable peeler. And peel it continuously to make wide carrot ribbons. 2. Quarter the fennel bulb lengthwise, and then slice them very thinly with a knife the same size as the carrot ribbons.
3. In a large saucepan over low heat, heat the oil and combine the cayenne, ½ tsp. salt and ¼ tsp. pepper.
4. Add the carrots, fennel, and zest and cook them gently. Without simmering, stirring occasionally, until the vegetables are tender, 15-20 minutes.
5. Drain the oil into a bowl and transfer the vegetables into another bowl and cool to room temperature before refrigerating. Serve!
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