Braised Carrots And Fennel Recipes

BRAISED FENNEL WITH CARROTS AND POTATOES

Steps:

• Cut the top off the fennel, reserving feathery leaves.
• Chop feathery leaves finely and reserve.
• Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
• Melt butter in a large saucepan or dutch oven.
• Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
• Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
• Add chicken stock, wine and fennel leaves and heat until simmering.
• Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
• Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
• Taste and add extra seasoning if required.

HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL

Steps:

• In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
• Preheat the oven to 325 degrees F.
• Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
• Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
• In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
• Slice the lamb and serve with the vegetables and pan sauce spooned over.