Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Roasted Carrots and Fennel



Posts : 20848
Thanked : 977
Join date : 2013-01-12

Roasted Carrots and Fennel

Post by Lobo on Sun 24 Jan 2016, 2:57 am

Roasted Carrots and Fennel

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
This is a memorable dish, beautifully accented by the colorful hue of the carrots and elevated by the anise essence of the fennel. A quick flambé burns off the alcohol in the Pernod and concentrates the flavor. Once you learn the trick, strike the match at the table for an impressive presentation.

  • Printer Friendly Version

  • 156


  • 1 large or 2 medium fennel bulbs
  • 1/2 lb. multicolored baby carrots
  • 1 1/2 Tbs. olive oil
  • 3 or 4 fresh thyme sprigs
  • 1/2 tsp. salt
  • 1 1/2 Tbs. Pernod


Preheat an oven to 375°F.

Cut the stalks and feathery leaves from the fennel bulb; discard or reserve for another use. Cut the bulb in half lengthwise, then cut each half into wedges about 1/2 inch thick. Cut the carrots in half crosswise if they are long. Place the carrots and fennel in a baking dish or a cast-iron fry pan just large enough to hold them in a single layer. Drizzle with the olive oil, add the thyme, sprinkle with the salt and turn to coat evenly. Spread the vegetables out in a single layer.

Roast until the fennel has caramelized lightly and the carrots have begun to wrinkle slightly, about 35 minutes. Remove from the oven, drizzle with the Pernod and carefully light with a long match. Shake the pan slightly until the flames go out and serve the vegetables immediately. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

Related Tips

  • All About Carrots >
  • All About Fennel

    Current date/time is Fri 24 Feb 2017, 2:01 am