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Chantenay Carrots with Fennel and Lemon Butter
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The sweetness of Chantenay carrots and the slight bitterness of fennel seeds and lemon zest complement each other well. We have dry-toasted the fennel seeds to give them a wonderful nutty quality with lots of crunch.
This accompaniment is undoubtedly best cooked and eaten fresh. However, it can be prepared in advance and reheated.
Typical values per serving:
This recipe was first published in November 2007.