Sunday, May 02, 2010

Carrots With Fennel and Preserved Lemon

These carrots received raves, and were devoured down to the last matchstick. Rare is the dinner without some leftover vegetables. I consider that success.

You Will Need:

6 small carrots, cut into match sticks
a bunch of scallions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoons chopped, preserved lemon peel
1 teaspoon fennel seeds
1 bay leaf
Sal and pepper
Olive oil

Heat a few tablespoons of olive oil in a deep pan. Add the carrots and cook until they begin to soften-about five minutes. Reduce heat to low, add everything else and cook very slowly for 20 minutes. The carrots should shrink to about half their size and the scallions should very nearly dissolve. Serve warm, or at room temperature.

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