Butter-glazed Carrots and Fennel
Ingredients for One Portion
Carrot, peeled and sliced
Fennel Bulb, sliced
Salt and Pepper to taste
Pre-heat a non-stick skillet or a shallow braising pan over medium heat.
Melt the butter in the pan, and allow it to gently brown. This barely takes a minute.
Add the vegetables directly to the butter and stir them in. Season it with salt and pepper in this stage. Let it fry, stirring/tossing occasionally until the carrots are tender.
Stir in the honey, dill and lemon, serve hot.
Using butter or oil to braise vegetables seals in the flavour and nutrients, as opposed to how boiling water dilutes the nutrients and mutes the natural flavours of these vegetables.