Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a recipe I came up with on a cold rainy day when I did not want to be outside and really felt like cooking. I was just playing around with different flavors while trying to come up with a good side dish to go with supper. To my surprise it worked out very well. Twoolfe has been after me to post it here so enjoy. :)

Ingredients Nutrition

Directions

  1. Slice carrots thin like for fried potatoes, a potato slicer or Chinese mandolin slicer works very well for this.
  2. In a large frying pan or skillet melt butter or add olive oil to hot skillet.
  3. Add onions, garlic, and ginger to skillet and sauté until onions turn translucent.
  4. Add fennel and carrots to skillet and stir to combine ingredients.
  5. Fry mixture until carrots are tender and just starting to caramelize at the edges.
  6. Add grated lemon or orange zest.
  7. Remove from heat and let sit for 5 to 10 minutes for the lemon or orange essence can infuse into the carrots.
  8. Serve hot.
  9. Serves 4 to 6 people or 3 in my family.

Reviews

(1)
Most Helpful

This is a 4 {my highest for the eating} Plus the extra one for the *SUPRISE ME*. Candied/Crystallized Ginger. It's a great taste and almost no-one uses it. A trick to chop, if your recipe uses sugar, put the sugar and the ginger in a mini food processor and pulse. The sugar keeps it from glopping up.

T. Woolfe November 27, 2002

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