Braised carrots, rainbow chard and fennel

Braised carrots, rainbow chard and fennel

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Braised carrots, rainbow chard and fennel

The ingredient of Braised carrots, rainbow chard and fennel

  1. 25g butter
  2. 1 tablespoon more virgin olive oil
  3. 2 bunches infant (Dutch) carrots, trimmed, peeled
  4. 1 garlic clove, thinly sliced
  5. half cup Massel chook fashion liquid inventory
  6. 1/four cup dried cranberries
  7. 1 toddler fennel, trimmed, thinly sliced (fronds reserved)
  8. half of bunch rainbow chard, trimmed
  9. 2 tablespoons clean dill leaves
  10. 1 tablespoon pomegranate molasses

The instruction how to make Braised carrots, rainbow chard and fennel

  1. Heat butter and oil in a huge frying pan over medium-excessive warmth. Add carrot and garlic. Cook, turning carrot, for 3 to 4 minutes or till just starting to shade. Add inventory, cranberries and fennel. Season with pepper. Bring to a simmer.
  2. Meanwhile, reduce chard stems into 7cm lengths. Cut in half lengthways. Add stems to pan. Toss to coat in stock. Place chard leaves on pinnacle of veggies. Cover. Cook for 1 to 2 mins or until leaves are just beginning to wilt.
  3. Using tongs, transfer mixture to a serving platter. Sprinkle with reserved fennel fronds and dill. Drizzle with pomegranate molasses. Season to flavor with salt and pepper. Serve.

Nutritions of Braised carrots, rainbow chard and fennel

fatContent: 103.487 calories
saturatedFatContent: 5.1 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 11.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 1.4 grams protein
sodiumContent: 5 milligrams cholesterol

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