A simple yet flavorful braise with nice colors, this is a nice accompaniment for fish, chicken, or pork chops. The dish works fine without the rainbow carrots as long as they carrots are sweet. It will also be less vibrant on the plate, of course.
INGREDIENTS:
1 bunch rainbow carrots, scrubbed, trimmed, split lengthwise and then cut into 1½ long pieces with the ends cut on a ½ inch diagonal
2-3 medium sized fennel bulbs, cut into ¾ inch wide wedges, cored trimmed, but not entirely (you need some of the core to hold the wedges together) removed, plus 2 loose tablespoons of fennel fronds, chopped
1 small brown onion, cut radially into ¼ inch slices
1 clove garlic, minced
¼ teaspoon fennel seeds, dry toasted
1-2 sprigs fresh thyme
Olive oil as needed
1-2 cups vegetable stock or water, as needed
Salt and pepper to taste
1 teaspoon sugar
2 tablespoons pastis (French anise spirit such as Henri-Bardouin, Ricard, Pernod), if you have it*
METHOD:
Heat a lidded 3 quart/10-inch sauteuse over medium heat. Film with oil, and when hot, add the carrots. Sprinkle with a little salt and cook just until the carrots take on a little color. Remove from the pan and reserve.
Ensure the pan bottom still has oil. If not, film it again and heat the oil through. Place the fennel wedges, sliced surface down, in the pan and cook just to give the wedges a little golden color.
Once the wedges pick up some color, push to the perimeter of the pan, or remove to the bowl with the carrots, and film the pan with oil. Add the onion and sauté until translucent. Make a well in the center and add the garlic. Cook until fragrant. Add the thyme sprigs, then the fennel wedges. Scatter the carrots over all and shake the pan so they settle in. Season with salt and pepper, scatter with the sugar, add stock or water to come half-way up the vegetables, and drizzle with the pastis.
Turn the heat to high, and bring the liquid to boil. Immediately lower the heat to a simmer, and place the top on the pan. Gently simmer until the fennel is cooked through and the carrots are tender. Add more liquid if it seems the pan will dry out.
Once done, use a slotted spoon to transfer the ingredients to a serving dish. Raise the heat to medium, and reduce any remaining liquid in the pan until thickened or syrupy even. Drizzle over the vegetables, scatter with a very light dusting of fennel fronds, and serve hot, warm, or even room temperature. If serving room temperature, drizzle with a little white wine vinegar and a touch of fruity olive oil.
Chef’s Notes: * Pastis is a liqueur made from anise, and sometimes other herbs as well. It is clear, but turns milky when combined with water. It is a nice beverage on hot days, but is also excellent to cook with. In this dish it pulls up the fennel flavor and sets off the sweetness of the carrots. It is great for marinating pork roasts to be cooked over fennel stalks and for seasoning a tarragon cream sauce for seared scallops. If you do not have the recipe will survive, but will not have the same depth and brightness it might otherwise have.
Serves: 4
Source: Chef Andrew E Cohen
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