Ingredients:
8 carrots, peeled and washed
1 small onions, skinned and diced
3 -5 garlic cloves, cleaned and crushed
1/4 cup candied ginger or 1/4 cup crystallized ginger, chopped fine
1 tablespoon fennel
1 oranges, zest of
1 lemons, zest of
3 tablespoons olive oil or 3 tablespoons butter
Directions:
Slice carrots thin like for fried potatoes, a potato slicer or Chinese mandolin slicer works very well for this.
In a large frying pan or skillet melt butter or add olive oil to hot skillet.
Add onions, garlic, and ginger to skillet and saute until onions turn translucent.
Add fennel and carrots to skillet and stir to combine ingredients.
Fry mixture until carrots are tender and just starting to caramelize at the edges.
Add grated lemon or orange zest.
Remove from heat and let sit for 5 to 10 minutes for the lemon or orange essence can infuse into the carrots.
Serve hot.
Serves 4 to 6 people or 3 in my family.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.