Fresh List Recipe
Apple Juice Glazed Fennel
and Baby Carrots
Ingredients:
1 fennel bulb, stalks discarded, bulb sliced lengthwise into 1/2″ slices
12 baby carrots, peeled
2 tablespoons butter
2 cups apple juice
1 cup chicken stock
salt and white pepper to taste
Directions:
Preheat over to 400 F. Heat a large oven-proof saucepan over medium-high heat, add the butter and when it foams and melts, add the fennel and carrots. Saute until lightly browned, then add apple juice, stock, salt and pepper.
Transfer pan to the oven and bake until tender, about 15 minutes. Remove vegetables to a dish and keep warm. Return pan to stovetop and simmer, reducing the liquid to a glaze-like consistency. Add the vegetables; serve hot.