| Cuisine: French | Type: Side Dish | Serves: 4 |
|
Source:
|
Cuisine at Home |
|
Attributes:
|
Healthy, Vegetarian |
|
Comments:
|
We first served this with simple roasted rack of lamb, it was delicious. |
|
Serving Suggestions:
|
|
Ingredients:
|
1 cup water 1/3 cup extra-virgin olive oil 1 tbs. garlic, sliced 1 tsp. kosher salt 1 fennel bulb, cut into wedges leaving root intact, reserve fronds 8 baby carrots 2 tbs. rice vinegar 1 tsp. orange zest, minced 1/4 tsp. sugar Salt and pepper to taste 1 tbs. fresh tarragon, chopped 1 orange, sliced into segments 10 dry-cured or kalamata olives, pitted, halved |
|
Instructions:
|
1. Combine water, oil, garlic and salt in a large saucepan. Add the fennel and carrots, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, 15 minutes or so. 2. With a slotted spoon, transfer the veggies to a bowl and cover to keep warm. 3. Increase heat to medium-high and reduce the liquid, uncovered, until you have about 1/3 cup--it should be mostly oil. Strain the liquid into a cup. 4. Whisk vinegar, zest, sugar, salt and pepper into the braising liquid (oil) to make a vinaigrette. Add the tarragon. 5. Divide the vegetables between 4 plates. Top with orange slices and olives. Drizzle 2 tablespoons of vinaigrette over each serving and garnish with fennel fronds. |
|
Related recipes:
|
None |
2009-01-04